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Tasty : the art and science of what we eat / John McQuaid.

by McQuaid, John.

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Thorndike Press, a part of Gale, Cengage Learning, 2015.

LP 664.072 M478t

Food habits -- Psychological aspects.

Food -- Sensory evaluation.

Food preferences.

Food -- Composition.

Food industry and trade.

9781410478665 (hc.)

1410478661 (hc.)

[Large print ed.]

419 pages (large print) ; 23 cm

Includes bibliographical references (pages 411-418).

The tongue map -- The birth of flavor in five meals -- The bitter gene -- Flavor cultures -- The seduction -- Gusto and disgust -- Quest for fire -- The great bombardment -- The DNA of deliciousness.

Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it's really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain. With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty 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 body's metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.

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