Items related to Tasty: The Art and Science of What We Eat (Chinese...
Synopsis
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.
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Tasty: The Art and Science of What We Eat (Chinese Edition)
Published by
Beijing United Publishing co., LTD, 2017
ISBN 10: 7550299935
ISBN 13: 9787550299931
New
paperback
Seller: GridFreed, San Diego, CA, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: New. In shrink wrap. Looks like an interesting title! Seller Inventory # 300-04907
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Tasting science: From the first of the Earth's life to the forefront of food science(Chinese Edition)
ISBN 10: 7550299935
ISBN 13: 9787550299931
New
paperback
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2017-04-01 Publisher: Beijing United Publishing Co. Ltd. from the early life of the earth bite the di mouthful of food. talk about today's food science development and taste revolution. He went into the kitchen. supermarkets. farms. restaurants. large food companies. and science laboratories. exposing many cutting-edge dietary research. such as how people's minds perceive the senses. Seller Inventory # DP040909