MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03338cam a2200601Ii 4500
001 873006329
003 OCoLC
005 20151005124026.0
008 140314s2015 nyu b 001 0 eng d
020 $a1451685009 (hardcover)
020 $a9781451685008 (hardcover)
035 $a873006329
035 $a(OCoLC)873006329
037 $aBRO-adap20150128-054
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050 4 $aTX631$b.M395 2015
082 04 $a664.072$223
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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 247-278) 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.
907 $a.b29388314$b12-20-18$c12-01-14
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957 00 $aOCLC reclamation of 2017-18
907 $a.b29388314$b08-03-15$c12-01-14
956 $aPre-reclamation 001 value: ocn873006329
975 $aSFR
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