Taste Surprising Stories and Science about Why Food Tastes Good
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Description: Whether it’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here’s the amazing story behindwhyyou love some foods and can’t tolerate others.A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about taste is wrong. As Stuckey explains how our five senses work together to form “flavor perceptions,” she tells fascinating stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.Stuckey also provides eye-opening experiments in which you can discover your individual “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste inTaste, a calorie-free way to get more pleasure from every bite.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $20.00
Publisher: Free Press
Publication date: 3/26/2013
Size: 5.50" wide x 8.50" long x 1.00" tall
|The Workings of the Senses|
|How the Pros Taste|
|From Womb to Tomb|
|The Basic Tastes|
|The Sixth Basic Taste-and Other Contenders|
|Pulling It All Together|
|Your Brain on Food|
|How Taste Affects Your Waist|
|Summary: Sensory Truths You Never Suspected|
|Fifteen Ways to Get More from Every Bite|
|A Note About the Notes|
|Illustration and Photography Credits|