Coverart for item
The Resource Tasty : the art and science of what we eat, John McQuaid, (electronic resource)

Tasty : the art and science of what we eat, John McQuaid, (electronic resource)

Label
Tasty : the art and science of what we eat
Title
Tasty
Title remainder
the art and science of what we eat
Statement of responsibility
John McQuaid
Creator
Contributor
Author
Narrator
Subject
Language
eng
Summary
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras but the mysterious interplay of body and brain. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain. Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going-and why it changes by the day
Accompanying matter
technical information on music
Cataloging source
Midwest
http://library.link/vocab/creatorName
McQuaid, John
Form of composition
not applicable
Format of music
not applicable
Literary text for sound recordings
other
PerformerNote
Read by Tom Perkins
http://library.link/vocab/relatedWorkOrContributorName
  • Perkins, Tom
  • hoopla digital
http://library.link/vocab/subjectName
  • Gastronomy
  • Flavor
  • Taste
  • Food habits
  • Food
  • Food industry and trade
Target audience
adult
Transposition and arrangement
not applicable
Label
Tasty : the art and science of what we eat, John McQuaid, (electronic resource)
Link
Instantiates
Publication
Antecedent source
unknown
Capture and storage technique
digital storage
Color
not applicable
Configuration of playback channels
unknown
Dimensions
  • not applicable
  • unknown
Edition
Unabridged.
Extent
1 online resource (1 audio file (8hr., 19 min.))
File format
unknown
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Groove width / pitch
not applicable
Isbn
9781494527020
Isbn Type
(sound recording : hoopla Audio Book)
Kind of cutting
not applicable
Kind of disc cylinder or tape
not applicable
Kind of material
unknown
Level of compression
unknown
Other physical details
digital.
Publisher number
MWT11270150
Quality assurance targets
unknown
Reformatting quality
access
Sound
sound
Special playback characteristics
digital recording
Specific material designation
  • other
  • remote
Speed
other
Stock number
11270150
System control number
(MWT)MWT11270150
System details
Mode of access: World Wide Web
Tape configuration
not applicable
Tape width
not applicable
Label
Tasty : the art and science of what we eat, John McQuaid, (electronic resource)
Link
Publication
Antecedent source
unknown
Capture and storage technique
digital storage
Color
not applicable
Configuration of playback channels
unknown
Dimensions
  • not applicable
  • unknown
Edition
Unabridged.
Extent
1 online resource (1 audio file (8hr., 19 min.))
File format
unknown
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Groove width / pitch
not applicable
Isbn
9781494527020
Isbn Type
(sound recording : hoopla Audio Book)
Kind of cutting
not applicable
Kind of disc cylinder or tape
not applicable
Kind of material
unknown
Level of compression
unknown
Other physical details
digital.
Publisher number
MWT11270150
Quality assurance targets
unknown
Reformatting quality
access
Sound
sound
Special playback characteristics
digital recording
Specific material designation
  • other
  • remote
Speed
other
Stock number
11270150
System control number
(MWT)MWT11270150
System details
Mode of access: World Wide Web
Tape configuration
not applicable
Tape width
not applicable

Library Locations

Processing Feedback ...