Buy Tasty Book by John McQuaid - Bookswagon UAE
close menu
Bookswagon
search
My Account
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Tasty: The Art and Science of What We Eat
Tasty: The Art and Science of What We Eat

Tasty: The Art and Science of What We Eat


     0     
5
4
3
2
1



International Edition


X
About the Book

"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 flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind. 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 why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000-year-old walkabout by early humans is responsible for George H.W. Bush's broccoli-hatred, why "supertasters" like salt, and why "nontasters" are more likely to be alcoholics. "A fascinating story with a beginning some half a billion years ago...McQuaid's tale is about science, but also about culture, history and, one senses, our future" (Scientific American). Tasty offers a delicious smorgasbord of where taste originated and where it's going--and why it changes by the day.

About the Author :
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 Pulitzer Prize, as well as awards from the American Association for the Advancement of Science, the American Institute for Biological Sciences, and the International Association of Culinary Professionals. McQuaid is a graduate of Yale. He lives in Silver Spring, Maryland, with his wife and two children.

Review :
"[A] provocative investigatory foray into the nature of taste...McQuaid is an enthusiastic writer undisturbed by dead ends, and he provides an entertaining exploration of "the mystery at the heart of flavor," which "has never truly been cracked.""-- "Kirkus Reviews" "A delightful and eye-opening romp through the evolutionary story of one of the least understood drivers of human behavior. Taste has defined our migration across continents and propelled us to set sail for foreign lands. It even determines whether we can digest milk or are more likely to become alcoholics. John McQuaid packs this ripe and succulent account with one revealing detail after another, leaving readers with a greater understanding of what it means to be human."--Melanie Warner, author of Pandora's Lunchbox: How Processed Food Took Over the American Meal "A fascinating blend of culinary history and the science of taste."-- "Publishers Weekly, starred review" "McQuaid explores how deliberate manipulation of flavor influences virtually every aspect of the human experience, from pleasure to pain, from joy to sorrow. This is an awe inspiring landmark book, one that clearly deserves several readings."--David Perlmutter, MD, #1 New York Times Best Selling Author of Grain Brain: The Surprising Truth About Wheat, Carbs and Sugar - Your Brain's Silent Killers "Pulitzer Prize-winning journalist McQuaid offers up with gusto this fascinating and meticulously researched consideration of flavor and the sense of taste...Tasty is an appetizing and satisfying chronicle of what we know of taste, so far. An excellent (and relatively agenda-neutral) choice for those who enjoy Michael Pollan and Gary Paul Nabhan..."-- "Library Journal" "[A] thoroughly investigated work. . .McQuaid unpacks with appealing gusto the reasons for the wide variety of human reactions to taste...Tasty offers a full meal."-- "Booklist" "A fascinating story with a beginning some half a billion years ago...McQuaid's tale is about science, but also about culture, history and, one senses, our future." -- "Scientific American" "An excellent and absorbing investigation into the origin and nature of taste..[McQuaid] distills and presents in lively and entertaining prose a dizzying amount of scientific and cultural research throughout." -- "Boston Globe" "An exploration of taste in all its complexity and contradiction...McQuaid is a deft writer with a talent for vivid metaphors." -- "Business Week" "Our tastes evolved to help us: delicious food nourishes us and makes us healthy. John McQuaid, in teaching us about taste, engagingly shows how our food can be more pleasing and our lives more healthful. The only thing better than a delicious meal, is a delicious meal eaten after reading Tasty!"--Paul Jaminet, author of Perfect Health Diet: Regain Health and Lose Weight by Eating the Way You Were Meant to Eat


Best Sellers


Product Details
  • ISBN-13: 9781451685015
  • Publisher: Scribner Book Company
  • Publisher Imprint: Scribner Book Company
  • Height: 213 mm
  • No of Pages: 304
  • Spine Width: 18 mm
  • Weight: 277 gr
  • ISBN-10: 1451685017
  • Publisher Date: 12 Jan 2016
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: The Art and Science of What We Eat
  • Width: 140 mm


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Tasty: The Art and Science of What We Eat
Scribner Book Company -
Tasty: The Art and Science of What We Eat
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Tasty: The Art and Science of What We Eat

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!
    Hello, User