Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good now here's the amazing story behind why you love some foods and can't tolerate others.
Through fascinating stories from Barb Stuckey a seasoned food developer to whom food companies turn for help in creating delicious new products you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique ?taster type? and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste a calorie-free way to get more pleasure from every bite.
Whether its a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes goodnow heres the amazing story behind why you love some foods and cant tolerate others.
Through fascinating stories from Barb Stuckeya seasoned food developer to whom food companies turn for help in creating delicious new productsyoull learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. Youll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique taster type and to learn why you react instinctively to certain foods. Youll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Tastea calorie-free way to get more pleasure from every bite.
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