John McQuaid
Author
Language
English
Formats
Description
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,...