Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good

Author(s): Barb Stuckey

North America

What if you could get more sensory input, and hence more enjoyment, from the foods you're already eating? You can with a little bit of understanding and practice. Taste What You're Missing explains the science behind what's happening in your mouth, nose, and mind when you eat. Stuckey tells fascinating stories about people who've experienced changes or loss of one of their senses, to illuminate aspects of taste many readers never would have noticed or appreciated. People who have damaged their tongues and lost a certain amount of sensitivity; people with anosmia--no sense of smell--like Ben of Ben & Jerry's Ice Cream, who compensates for not smelling by having a super-feel and texture to his product. By understanding the anatomy and physiology of taste, you'll be able to better appreciate food, whether it's you doing the cooking or whether you're just doing the eating.

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"Simply Fascinating! Compelling! A page-turner. TASTE should be required reading for anyone who eats. In layman's terms, Barb Stuckey gives us the tools to analyze and diagnose our food neuroses, as well as get the most out of every plate of food we consume. I think if we were better tasters as a whole, we would seek out better, and yes, healthier foods for ourselves and our children. Barbara confirmed for me that there is truly no need for "kids' meals." She also convinced me to put a paper reinforcement label and blue dye on my tongue." --Carla Hall, Top Chef All-Star, Co-host on "The Chew, "and founder, Alchemy by Carla Hall

General Fields

  • : 9781439190739
  • : Simon & Schuster
  • : Simon & Schuster
  • : March 2012
  • : 241mm X 163mm X 32mm
  • : United States
  • : August 2012
  • : books

Special Fields

  • : illustrations
  • : Barb Stuckey
  • : Hardback
  • : 641.013
  • : 407