Tasty: The Art and Science of What We Eat
John McQuaid
Jan 2015 · Tantor Media Inc · Narrated by Tom Perkins
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8 hr 19 min
Unabridged
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About this audiobook
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras but the mysterious interplay of body and brain.
Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain.
Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going—and why it changes by the day.
Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain.
Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going—and why it changes by the day.
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and f...
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About the author
John McQuaid's journalism has appeared in Smithsonian magazine, the Washington Post, Wired, forbes.com, and EatingWell magazine. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science and the International Association of Culinary Professionals. John is a graduate of Yale. He lives in Silver Spring, Maryland.
An award-winning audio engineer for over forty years, Tom Perkins has expanded his skills to narrating and has more than sixty titles to his credit. He learned by working with the world's best voice talent during his career, and he continues to engineer a variety of projects.
John McQuaid's journalism has appeared in Smithsonian magazine, the Washington Post, Wired, forbes.com, and EatingWell magazine. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science and the International Association of Culinary Professi...
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