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Taste matters : why we like the foods we do

Autore: John Prescott
Editore: London : Reaktion Books, 2012.
Edizione/Formato:   book_printbook : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
"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  Per saperne di più…
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Informazioni aggiuntive sul formato: Online version:
Prescott, John, 1954-
Taste matters.
London : Reaktion, 2012
(OCoLC)829059546
Tipo documento: Book
Tutti gli autori / Collaboratori: John Prescott
ISBN: 9781861899149 1861899149
Numero OCLC: 760973091
Descrizione: 208 pages : illustrations ; 23 cm
Contenuti: 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.
Altri titoli: Why we like the foods we do
Responsabilità: 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  Per saperne di più…

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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 Per saperne di più…

 
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