Screen LibraryFlavor : the science of our most neglected sense /
A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume.
Saved in:
| Main Authors: | |
|---|---|
| Published: |
W.W. Norton & Company,
|
| Publisher Address: | New York : |
| Publication Dates: | [2017] |
| Literature type: | Book |
| Language: | English |
| Edition: | First edition. |
| Subjects: | |
| Summary: |
A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume. |
| Item Description: | "Independent Publishers Since 1923." |
| Carrier Form: | 310 pages ; 25 cm |
| Bibliography: | Includes bibliographical references (pages [277]-296) and index. |
| ISBN: |
9780393244427 (hardcover) : 0393244423 (hardcover) |
| Index Number: | QP456 |
| CLC: | Q434 |
| Call Number: | Q434/H749 |
| Contents: | Broccoli and tonic -- Beer from the bottle -- The pursuit of pain -- This is your brain on wine -- Feeding your hunger -- Why not iguana? -- The killer tomato -- The cauliflower bloody Mary and other -- Chefly inspirations. |