** Tasty by John McQuaid

Tasty: The Art and Science of What We Eat explore the complicated science of taste — and gives notice to budding (haha) scientists that there is much to discover in that area. The book starts by exploring the elements of taste and how they are rooted in evolution, then moves on to exploring specific areas such as desserts, chili peppers, cheese, and wine. I through it lost its way a bit as it moved on to the chili peppers, with the author making rather gratuitous trips and choices, but it should still be enjoyable by all who love food.


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