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Taste matters : why we like the foods we do

Autor: John Prescott
Editorial: London : Reaktion Books, 2012.
Edición/Formato:   Libro : Inglés (eng)Ver todas las ediciones y todos los formatos
Base de datos:WorldCat
Resumen:
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter. Tastes differ from one region to the next, but why is it that some people think maple syrup is too sweet, while others cannot get enough? John Prescott tackles this conundrum, exploring why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including  Leer más
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Detalles

Tipo de material: Recurso en Internet
Tipo de documento: Libro/Texto, Recurso en Internet
Todos autores / colaboradores: John Prescott
ISBN: 9781861899149 1861899149
Número OCLC: 760973091
Descripción: 208 p. : ill. ; 23 cm.
Contenido: Foreword / by Heston Blumenthal --
Preface : 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.
Otros títulos: Why we like the foods we do
Responsabilidad: John Prescott.
Más información:

Resumen:

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  Leer más

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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 Leer más

 
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Datos enlazados


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schema:description"The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter. Tastes differ from one region to the next, but why is it that some people think maple syrup is too sweet, while others cannot get enough? John Prescott tackles this conundrum, exploring why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. --Cf. Amazon.com."@en
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