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Taste Matters: Why we like the foods we do

Taste Matters: Why we like the foods we do


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About the Book

Why do we like the foods that we do? What happens when we eat not for nutrient intake but for sensory pleasure? How far are our food preferences determined by genetic inheritance, by maternal diet, by cultural practice? These are some of the questions that sit at the heart of John Prescott's Taste Matters, a book that provides scientific explanations for why we eat in the way that we do.



About the Author :
John Prescott has been a professor of psychology and sensory science at universities in Australia and New Zealand. He is Editor of Food Quality & Preference and Executive Editor of Chemosensory Perception. He currently runs a consultancy business in the area of food perceptions and preferences. For further information, see www.taste-matters.org.

Review :
"an utterly absorbing account of how human food preferences are formed." - Daily Telegraph
"Taste is a matter of taste, says psychologist and sensory scientist John Prescott, as he delves into the science behind the pleasure-giving aspects of food. Compellingly and comprehensively, Prescott reveals the cultural, genetic and physiological differences behind gustatory preferences. From the effects of a womans Kalamata olive habit on her unborn child to the uncoupling of flavour and nutrition, this is a top-notch scientific smorgasbord." - Nature
"Essential reading for food geeks, this book dives into the science and psychology behind why we like the foods we do. There are chapters on everything from the sensation of disgust to super-tasters, not to mention the real reason why theres always room for dessert. (And no, it's not that one)." - Food & Travel
"Prescott runs a consultancy in the area of food perceptions and preferences, and Taste Matters offers both a detailed analysis of that area and a broader examination of the psychology of eating. For example, he looks at why young children can be reluctant to try new foods, and what strategies parents might adopt in response, before expanding his inquiry to cover cravings, aversions, the external cues and psychological motivations that prompt us to eat, and why, once weve started, it can be so difficult to stop . . . [his] hybrid approach frequently makes for fascinating reading" - The Observer
"John Prescott guides the reader through the latest research in this complex emergent field. His style is entertaining and confident, with technical language kept to a minimum. Taste Matters should satisfy the cravings of anyone, from the scholar wanting to get a handle on the latest findings to the parent wanting to know why their children wont eat their vegetables." - TLS
"The strength of Prescotts short book is in unpicking the complexities of our eating choices . . . full of fascinating detail." - Financial Times
"This book may hold the answer to the dietary quandary facing society. Recommended." - Choice
"Why, even when were full, do we always have room for dessert? This, and other questions about food and human eating habits, is addressed in this unusual, fact-laden book by a professor with the exotic dual expertise of psychology and sensory science. The result is an entertaining and informative trot through vast swathes of research on human taste preferences." - Sydney Morning Herald
"I knew when Prescotts new book, Taste Matters, arrived it would be, yes, hot. It is. As the title suggests, Prescott pulls together an enormous body of research to answer the basic questions about who likes or dislikes what and why. Evolution, culture, hedonism, disgust, inheritance, diversity and sweet, sour, bitter, salty and the mushroom-like taste of umami all play a role." - The Australian
"[a] fine book." - Daily Mail
"Have ever wondered why we like the things we eat? And what is it about some foods that just turn us off and make us queasy at the very sight of them? These are some of the questions that are at the heart of Prescotts informative narrative, examining why we eat the things we do from a primarily psychological, but also evolutionary and physiological, perspective. Prescott does a great job in answering some difficult questions, with his explanation tied in with relevant research and supported further by pictures to show you what he means." - Cosmos, Australia
"Gastronomy now has the freedom to experiment with the concepts of food as it is no longer obliged to consider nutrition alone. Is this food pleasure a factor in obesity? John Prescott insightfully covers these issues and many more." - The Chronicle, Toowoomba
"Our food likes and dislikes are the result of a labyrinth of influences. John Prescott is our perfect guide through this labyrinth. Taste Matters is of huge interest to the cook because it offers valuable insights into what is actually going on as we eat. But its not just for cooks: these pages will be of interest to everyone, whether youre a parent looking for ways to get your children to eat more widely or a reader just trying to work out what makes us humans tick." - Heston Blumenthal, from the Foreword


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Product Details
  • ISBN-13: 9781861899149
  • Publisher: Reaktion Books
  • Publisher Imprint: Reaktion Books
  • Height: 138 mm
  • No of Pages: 208
  • Sub Title: Why we like the foods we do
  • ISBN-10: 1861899149
  • Publisher Date: 01 May 2012
  • Binding: Hardback
  • Language: English
  • Returnable: 03
  • Width: 216 mm


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