Tasty the art and science of what we eat
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Scribner,
2015.
|
| Edition: | First Scribner hardcover edition. |
| Subjects: | |
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Table of Contents:
- 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.
