ISBN: 9781439190746 - taste: surprising stories and science about why food tastes good (10 Ergebnisse)

Paperback. Zustand: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Paperback. Zustand: Very Good. Reprint. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Zustand: Good. 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.…

Paperback. Zustand: Very Good. 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.…

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Zustand: Brand New. reprint edition. 359 pages. 8.50x5.50x1.00 inches. In Stock.

Zustand: New.

Paperback. Zustand: Brand New. reprint edition. 359 pages. 8.50x5.50x1.00 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes goodnow here's the amazing story behind why you love some foods and can't tolerate others.Through fascinating stories from Barb Stuckeya seasoned food developer to whom food companies turn for help in creating delicious new productsyou'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 Tastea calorie-free way to get more pleasure from every bite.…

Kartoniert / Broschiert. Zustand: New. &Uumlber den AutorBarb Stuckey is a professional food developer who leads the marketing, food trend tracking, and consumer research functions at Mattson, North America&rsquos largest independent developer of new foods and beverages. Sh.