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Taste matters : why we like the foods we do

Auteur : John Prescott
Éditeur : London : Reaktion Books, 2012.
Édition/format :   Print book : AnglaisVoir toutes les éditions et tous les formats
Base de données :WorldCat
Résumé :
"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  Lire la suite...
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Détails

Format – détails additionnels : Online version:
Prescott, John, 1954-
Taste matters.
London : Reaktion, 2012
(OCoLC)829059546
Format : Livre
Tous les auteurs / collaborateurs : John Prescott
ISBN : 9781861899149 1861899149
Numéro OCLC : 760973091
Description : 208 pages : illustrations ; 23 cm
Contenu : 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.
Autres titres : Why we like the foods we do
Responsabilité : John Prescott.
Plus d’informations :

Résumé :

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  Lire la suite...

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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 Lire la suite...

 
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