Name: taste: surprising stories and science about why food tastes good (en Inglés)
Price: 27.93 USD
Availability: InStock
Author: Stuckey, Barb
ISBN: 9781439190746

portada taste: surprising stories and science about why food tastes good (en Inglés)

Formato

Libro Físico

Autor

Barb Stuckey

Editorial

Atria Books

Año

2013

Idioma

Inglés

N° páginas

368

Encuadernación

Tapa Blanda

Dimensiones

21.1 x 13.7 x 2.5 cm

Peso

0.29 kg.

ISBN

1439190747

ISBN13

9781439190746

Categorías

Obras de consulta
Tecnología alimentaria
Cocina general y recetas

taste: surprising stories and science about why food tastes good (en Inglés)

Barb Stuckey (Autor) · Atria Books · Tapa Blanda

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$ 27.93

$ 42.97

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

Se enviará desde nuestra bodega entre el Jueves 27 de Junio y el Lunes 08 de Julio.

Lo recibirás en cualquier lugar de Ecuador entre 1 y 3 días hábiles luego del envío.

Reseña del libro "taste: surprising stories and science about why food tastes good (en Inglés)"

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. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, 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.