Tasty: The Art and Science of What We Eat by John McQuaid

Reviewed by Judy B (Library Staff)

This Pulitzer Prize-winning author presents a well researched investigation into the mysteries of flavor, taste, culinary research for super foods and the body’s link to what we find “tasty”.He breaks down the chapters into food cultures, history of food, flavor migration, the tongue map, raw versus cooked, DNA research for flavor favorites and many other unique studies that have occurred for centuries concerning food.

Available through the BRIDGES Library System

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