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Taste matters : why we like the foods we do Titelvorschau
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Taste matters : why we like the foods we do

Autor: John Prescott
Verlag: London : Reaktion Books, 2012.
Ausgabe/Medienart   Gedrucktes Buch : EnglischAlle Ausgaben und Medienarten anzeigen
Zusammenfassung:
"The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter--or as we usually think of it--delicious or revolting. Tastes differ from one region to the next, and no two people's seem to be the same. But why is it that some people think maple syrup is too sweet, while others can't get enough? What makes certain people love Roquefort cheese and others  Weiterlesen…
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Physisches Format Online version:
Prescott, John, 1954-
Taste matters.
London : Reaktion, 2012
(OCoLC)829059546
Dokumenttyp Buch
Alle Autoren: John Prescott
ISBN: 9781861899149 1861899149
OCLC-Nummer: 760973091
Beschreibung: 208 pages : illustrations ; 23 cm
Inhalt: Brussels sprouts and ice cream --
Taste sensations --
We eat what we like --
We like what we eat --
Learning to like --
Too much of a good thing --
Consuming passions --
Just disgusting --
You eat what you are --
Diner in a strange land --
Future taste: art and science --
Beyond survival: uncoupling taste and nutrition --
Palatability and the energy crisis.
Andere Titel Why we like the foods we do
Verfasserangabe: John Prescott.
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Abstract:

John Prescott's Taste Matters provides scientific explanations for why we eat in the way that we do. By surveying a broad range of factors, from different cultural traditions to physiological and  Weiterlesen…

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'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 Weiterlesen…

 
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