| Record ID | marc_columbia/Columbia-extract-20221130-023.mrc:149946907:1971 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-023.mrc:149946907:1971?format=raw |
LEADER: 01971cam a2200469Ii 4500
001 11387674
005 20150625230817.0
008 140314s2015 nyu b 001 0 eng d
020 $a1451685009$q(hardcover)
020 $a9781451685008$q(hardcover)
024 $a99963045932
035 $a(OCoLC)ocn873006329
035 $a(OCoLC)873006329
035 $a(NNC)11387674
040 $aYDXCP$beng$erda$cYDXCP$dBTCTA$dBDX$dBIB$dOCLCO$dCPL$dJP3$dJTH$dVP@$dCDX$dOCLCF
050 4 $aTX631$b.M395 2015
082 04 $a664.072$223
100 1 $aMcQuaid, John,$eauthor.
245 10 $aTasty :$bthe art and science of what we eat /$cJohn McQuaid.
250 $aFirst Scribner hardcover edition.
264 1 $aNew York :$bScribner,$c2015.
300 $avii, 291 pages ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 275-278) and index.
505 0 $aThe 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.
520 $aA 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.
650 0 $aGastronomy.
650 0 $aFlavor.
650 0 $aTaste.
650 0 $aFood habits.
650 0 $aFood$xSensory evaluation.
650 0 $aFood industry and trade.
650 7 $aFlavor.$2fast$0(OCoLC)fst00927108
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aFood industry and trade.$2fast$0(OCoLC)fst00930843
650 7 $aFood$xSensory evaluation.$2fast$0(OCoLC)fst00930607
650 7 $aGastronomy.$2fast$0(OCoLC)fst00938901
650 7 $aTaste.$2fast$0(OCoLC)fst01143475
852 00 $bglx$hTX631$i.M395 2015g
852 00 $bbar$hTX631$i.M395 2015g