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Whether it's a salted caramel or pizza topped with tomatoes and
cheese, you know when food tastes good. Now, Barb Stuckey, a
seasoned food developer to whom food companies turn for help in
creating delicious new products, reveals the amazing story behind
"why "you love some foods and not others.
Through fascinating stories, 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.
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