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Tasty: the art and science of what we eat
Tasty: the art and science of what we eat
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Author
McQuaid, John
Language
English
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Subjects
Subjects
Composition
Flavor
Food
Food -- Composition
Food -- Sensory evaluation
Food habits
Food habits -- Psychological aspects
Food preferences
Large type books
Psychological aspects
Science & Technology
Sensory evaluation
Taste
Table of Contents
From the Large Print - Large print edition.
The tongue map
The birth of flavor in five meals
The bitter gene
Flavor cultures
The seduction
Gusto and disgust
Quest for fire
The great bombardment
The DNA of deliciousness.
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More Details
Contributors
McQuaid, John
Author
Perkins, Tom
Reader
ISBN
9781410478665
9781494527020
UPC
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