** 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.

Advertisements

Leave a comment

Filed under Non fiction

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s