Tasty
The Art and Science of What We Eat

A special thank you to Scribner and NetGalley for an ARC in exchange for an honest review. TASTY, The Art and Science of What We Eat, by John McQuaid, is an exploration of taste, mysteries of flavor, senses, and a blend of culinary history from our ancestors to today’s “foodie” revolution. Taste is......more

Beginning with a dissection of how the oft-performed "your tongue has areas that taste salt, bitter, sweet..." experiment was dead wrong, McQuaid gives us well-written popular science about how food scientists partner with biologists to understand the evolution of taste. From the arms race of ghost......more

This recipe is begins with archaeology with hints of human evolution and anthropology. Then add a dash of brain function, just a taste of genetics and, of course, a dollop of chemistry. But don't despair, the end product is a delightful and highly readable book exploring various aspects of taste inc......more

Consider a nonfiction book with no illustrations–just dense blocks of text, one after the other, broken only by the chapter divisions. The chapters, however, do have titles. But there are no subtitles or subchapters. This is why I call it a “throwback,” because the author and publisher are seemingly......more