Details

Subject(s)

• Taste [Browse]
• Taste buds [Browse]
• Flavor [Browse]
• Senses and sensation [Browse]
• Flavoring essences [Browse]

Library of Congress genre(s)

• Personal narratives [Browse]

Summary note

A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume.

Notes

"Independent Publishers Since 1923."

Bibliographic references

Includes bibliographical references and index.

Contents

• Broccoli and tonic
• Beer from the bottle
• The pursuit of pain
• This is your brain on wine
• Feeding your hunger
• Why not iguana?
• The killer tomato
• The cauliflower bloody Mary and other chefly inspirations
• The future of flavor.

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ISBN

• 9780393244427 ((hardcover))
• 0393244423 ((hardcover))

LCCN

2016046897

OCLC

951070199

Other standard number

• 40027132752

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