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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.
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Previews available in: English
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Edition | Availability |
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Tasty: the art and science of what we eat
2015, Scribner
in English
- First Scribner hardcover edition.
1451685009 9781451685008
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Book Details
Table of Contents
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.
Edition Notes
Includes bibliographical references (pages 247-278) and index.
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- Created July 18, 2019
- 7 revisions
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March 8, 2023 | Edited by MARC Bot | import existing book |
December 21, 2022 | Edited by MARC Bot | import existing book |
November 15, 2022 | Edited by ImportBot | import existing book |
December 27, 2021 | Edited by ImportBot | import existing book |
July 18, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |