Language:EnglishPublisher:Scribner Book CompanyISBN-13:9781451685015ISBN-10:1451685017UPC:9781451685015Book Category:Psychology, Technology & Engineering, Social ScienceBook Subcategory:Cognitive Psychology & Cognition, Food Science, Agriculture & FoodSize:8.40 x 5.50 x 0.70 inchesWeight:0.5004Product ID:SCWC506MFS
Tasty
"A fascinating blend of culinary history and the science of taste" (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today's "foodie" revolution.Can't resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory...
Language:EnglishPublisher:Scribner Book CompanyISBN-13:9781451685015ISBN-10:1451685017UPC:9781451685015Book Category:Psychology, Technology & Engineering, Social ScienceBook Subcategory:Cognitive Psychology & Cognition, Food Science, Agriculture & FoodSize:8.40 x 5.50 x 0.70 inchesWeight:0.5004Product ID:SCWC506MFS
McQuaid, John: - John McQuaid is the author of Tasty: The Art and Science of What We Eat and his journalism has appeared in Smithsonian magazine, The Washington Post, Wired, Forbes.com, and Eating Well magazine. His science and environment reporting for The Times-Picayune anticipated Hurricane Katrina, explored the global fisheries crisis and the problems of invasive species. His work has won a...
Publisher: Scribner Book Company
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