[PDF.14fv] Taste Matters: Why We Like the Foods We Do
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Taste Matters: Why We Like the Foods We Do
John Prescott
[PDF.xf07] Taste Matters: Why We Like the Foods We Do
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| #1740127 in Books | 2012-06-15 | Original language:English | PDF # 1 | 8.50 x1.00 x5.50l,.85 | File type: PDF | 208 pages||1 of 1 people found the following review helpful.| I would have liked to see more details on the studies referenced in ...|By Ajay Ryerson|The subject matter of the book is interesting, though most of the conclusions made about taste and taste preferences are fairly intuitive. I would have liked to see more details on the studies referenced in this book and less anecdotal evidence. The author also seems to repeat himself a lot||
“Compellingly and comprehensively, Prescott reveals the cultural, genetic and physiological differences behind gustatory preferences. From the effects of a woman's Kalamata olive habit on her unborn child to the uncoupling of flavour and nutrition,
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like fee...
You can specify the type of files you want, for your device.Taste Matters: Why We Like the Foods We Do | John Prescott. Just read it with an open mind because none of us really know.
