Taste:Surprising Stories and Science about Why Food Tastes Good

by:Barb Stuckey (Author)

Publication Date: 2013/3/26

Language:English

Print Length:368 pages

ISBN-10:1439190747

ISBN-13:9781439190746

Book Description

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 tu for help in creating delicious new products—you’ll lea 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 lea why kids (and some adults) tu 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 lea why you react instinctively to certain foods. You’ll improve your ability to disce 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.

About the Author

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 tu for help in creating delicious new products—you’ll lea 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 lea why kids (and some adults) tu 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 lea why you react instinctively to certain foods. You’ll improve your ability to disce 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.

未经允许不得转载：Wow! eBook » Taste:Surprising Stories and Science about Why Food Tastes Good