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Tasty the art and science of what we eat

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Main Author: McQuaid, John (Author)
Format: Books Print Book
Language:English
Published: New York : Scribner, 2015.
Edition:First Scribner hardcover edition.
Subjects:
Gastronomy.
Flavor.
Taste.
Food habits.
Food > Sensory evaluation.
Food industry and trade.
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Physical Description:291 pages ; 24 cm
Bibliography:Includes bibliographical references (pages 275-278) and index.
ISBN:1451685009
9781451685008
Author Notes:John McQuaid is the author of Tasty: The Art and Science of What We Eat and his journalism has appeared in Smithsonian magazine, The Washington Post , Wired , Forbes.com, and Eating Well magazine. His science and environment reporting for The Times-Picayune anticipated Hurricane Katrina, explored the global fisheries crisis and the problems of invasive species. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science, the American Institute for Biological Sciences, and the International Association of Culinary Professionals. McQuaid is a graduate of Yale. He lives in Silver Spring, Maryland, with his wife and two children.

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