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Tasty: the art and science of what we eat
Tasty: the art and science of what we eat
Author
McQuaid, John
Publisher
Scribner
Publication Date
2015.
Edition
First Scribner hardcover edition.
Language
English
Book
Show Edition
On Shelf
Port Angeles - Nonfiction (Adult)
664.072 MCQUAID
1 available
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Syndetics Unbound
Subjects
Subjects
Flavor
Food
Food -- Sensory evaluation
Food habits
Food industry and trade
Gastronomy
Sensory evaluation
Taste
Table of Contents
From the Book - First Scribner hardcover edition.
The tongue map
The birth of flavor in five meals
The bitter gene
Flavor cultures
The seduction
Gusto and disgust
Quest for fire
The great bombardment
The DNA of deliciousness.
More Details
ISBN
9781451685008
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