Tasty: The Art and Science of What We Eat

We rated this book:

$26.00


From an award-winning journalist we expect a great book—and John McQuaid came through with one in Tasty. This is not exactly a book that most home cooks will enjoy reading in their spare time. The book is an extensive academic study ending with twenty-six pages of chapter-by-chapter notes. It’s an excellent work obviously based on what must have been years of research. McQuaid’s writing is superb and flows smoothly. He is full of stories to lighten the unillustrated text, such as why President Bush banned broccoli from Air Force One (the bitter taste was disagreeable to him), or the decades-old quest to produce the hottest chile ever. In fact, every chapter starts with a story that invariably draws you into the chapter’s material. The book is pure food science but written so that its text doesn’t feel like reading a textbook. The central focus is taste and its myriad implications on what we eat, how we perceive it, and how it shaped human history and evolution. Scientists now know a lot about taste, yet “the mystery at the heart of flavor has never truly been cracked.” Dedicated foodies and food scientists will love this volume.


Reviewed By:

Author John McQuaid
Star Count 5/5
Format Hard
Page Count 291 pages
Publisher Scribner
Publish Date 2015-Jan-13
ISBN 9781451685008
Amazon Buy this Book
Issue April 2015
Category Science & Nature
Share

Reviews

There are no reviews yet.

Be the first to review “Tasty: The Art and Science of What We Eat”

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.