Name: Tasty: The Art and Science of What We Eat (en Inglés)
Price: 89.80 PEN
Availability: InStock
Author: McQuaid, John
ISBN: 9781451685008

portada Tasty: The Art and Science of What We Eat (en Inglés)

Formato

Libro Físico

Autor

John McQuaid

Editorial

Scribner Book Company

Idioma

Inglés

N° páginas

304

Encuadernación

Tapa Dura

Dimensiones

23.4 x 16.0 x 2.5 cm

Peso

0.45 kg.

ISBN13

9781451685008

N° edición

Categorías

Alimentación
Psicología cognitiva
Tecnología alimentaria

Tasty: The Art and Science of What We Eat (en Inglés)

John McQuaid (Autor) · Scribner Book Company · Tapa Dura

Libro Físico

S/ 89,80

S/ 179,59

Ahorras: S/ 89,80

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 10 de Junio y el Miércoles 19 de Junio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Tasty: The Art and Science of What We Eat (en Inglés)"

A fascinating and deeply researched investigation into the mysteries of flavor--from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution. Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it's really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain. With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from body's metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain. Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going--and why it changes by the day.