
- 416 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
Whether it’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good—now here’s the amazing story behind why you love some foods and can’t tolerate others.
Through fascinating stories from Barb Stuckey—a seasoned food developer to whom food companies turn for help in creating delicious new products—you’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique “taster type” and to learn why you react instinctively to certain foods. You’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.
Through fascinating stories from Barb Stuckey—a seasoned food developer to whom food companies turn for help in creating delicious new products—you’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique “taster type” and to learn why you react instinctively to certain foods. You’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Taste by Barb Stuckey in PDF and/or ePUB format, as well as other popular books in Art & Chemistry. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Description
- Praise
- Author Bio
- Title Page
- Copyright
- Dedication
- Contents
- Introduction
- Part One: The Workings of the Senses
- Part Two: The Basic Tastes
- Part Three: The Nuances of Flavor
- Part Four: Putting It All Together
- Notes
- Illustration and Photography Credits
- Resources and References
- Acknowledgments
- Index
- Endnotes