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Tasty: The Art and Science of What We Eat

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Tasty: The Art and Science of What We Eat - McQuaid, John
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Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from the body ...

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Tasty: The Art and Science of What We Eat 2016, Scribner Book Company

ISBN-13: 9781451685015

Trade paperback

Tasty: The Art and Science of What We Eat 2015, Scribner Book Company

ISBN-13: 9781451685008

Hardcover

Tasty: The Art and Science of What We Eat 2015, Thorndike Press

ISBN-13: 9781410478665

Large type / large print

Hardcover

Tasty: The Art and Science of What We Eat 2015, Tantor Audio, Old Saybrook

ISBN-13: 9781494557027

MP3 - CD edition

MP3 format