Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explain…
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. --
A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume.
Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don't know enough about to describe - or appreciate - …
Cover -- Title -- Copyright -- Contents -- Acknowledgments -- Introduction. De Gustibus Non Est Disputandum? -- 1 The "Silences of Taste"--2 Pleasures, Disorders, and Dangers of an Animal Sense -- 3 The Lowest Sense of All -- 4 From a Material to a Spiritual Taste -- 5 Toward an…
Scorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this n…
"When we eat, we eat the world: taking something from outside and making it part of us. But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understand…
"Susan Miller, author of two foundational works on shame (The Shame Experience [TAP, 1985/1993 pbk]; Shame in Context [TAP, 1996]), now turns to disgust, an intriguing emotion that has received little attention in the professional literature. For Miller, the psychological study…
"Susan Miller, author of two foundational works on shame (The Shame Experience [TAP, 1985/1993 pbk]; Shame in Context [TAP, 1996]), now turns to disgust, an intriguing emotion that has received little attention in the professional literature. For Miller, the psychological study…
"Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic valu…
"Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic valu…
"The sense of taste is at once highly individual and deeply cultural. Taste is a functional sense, so closely tied with the physical necessity for food that it is frequently characterised among the lower, bodily sensations. Assumed to operate on a primitive, nearly instinctual l…
"The sense of taste is at once highly individual and deeply cultural. Taste is a functional sense, so closely tied with the physical necessity for food that it is frequently characterised among the lower, bodily sensations. Assumed to operate on a primitive, nearly instinctual l…
