Tasty the art and science of what we eat
Saved in:
| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Scribner,
2015.
|
| Edition: | First Scribner hardcover edition. |
| Subjects: | |
| Tags: |
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| LEADER | 00000cam a2200000Ii 4500 | ||
|---|---|---|---|
| 001 | ocn873006329 | ||
| 003 | OCoLC | ||
| 005 | 20150112114900.0 | ||
| 008 | 140314s2015 nyu b 001 0 eng d | ||
| 020 | |a 1451685009 |q (hardcover) | ||
| 020 | |a 9781451685008 |q (hardcover) | ||
| 035 | |a (OCoLC)873006329 | ||
| 040 | |a YDXCP |c YDXCP |d BTCTA |d BDX |e rda |d BIB |d OCLCO |d CPL |d PCB | ||
| 050 | 4 | |a TX631 |b .M395 2015 | |
| 100 | 1 | |a McQuaid, John, |e author. | |
| 245 | 1 | 0 | |a Tasty : |b the art and science of what we eat / |c John McQuaid. |
| 250 | |a First Scribner hardcover edition. | ||
| 264 | 1 | |a New York : |b Scribner, |c 2015. | |
| 300 | |a 291 pages ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 275-278) and index. | ||
| 505 | 0 | |a 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. | |
| 650 | 0 | |a Gastronomy. | |
| 650 | 0 | |a Flavor. | |
| 650 | 0 | |a Taste. | |
| 650 | 0 | |a Food habits. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Food industry and trade. | |
| 690 | 0 | |a Stein, Sylvia tribute | |
| 938 | |a YBP Library Services |b YANK |n 11709898 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0014639366 | ||
| 938 | |a Brodart |b BROD |n 108928454 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.013 McQU |d i |e 39635103343161 |f 563723 |g ddc |j 01/07/2015 | ||
| 999 | |a 369362 | ||
