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Tasty: The Art and Science of What We Eat
Tasty The Art and Science of What We Eat
Author: John McQuaid
?A fascinating blend of culinary history and the science of taste? (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today?s ?foodie? revolution. — Can?t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bath...  more »
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ISBN-13: 9781451685015
ISBN-10: 1451685017
Publication Date: 1/12/2016
Pages: 304
Edition: Reprint
Rating:
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0 stars, based on 0 rating
Publisher: Scribner
Book Type: Paperback
Other Versions: Hardcover, Audio CD
Members Wishing: 1
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