000			03318cam a2200397 i 4500
005			20230825152300.0
008			130327s2013 nyua b 001 0 eng d
011			_aChanged OCLC from 832726751 to 826017734
020			_a1439190747
020			_a9781439190746
035			_a(ATU)b12933521
035			_a(OCoLC)826017734
040			_aMVP _beng _erda _cMVP _dMVP _dTCH _dYDXCP _dATU
050	0	0	_aTX631 _b.S836 2012b
082	0	0	_a641.013 _223
100	1		_aStuckey, Barb, _eauthor. _9826429
245	1	0	_aTaste : _bsurprising stories and science about why food tastes good / _cBarb Stuckey.
250			_aFirst Atria paperback edition.
264		1	_aNew York : _bAtria, _c2013.
300			_aviii, 359 pages : _billustrations ; _c22 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aPreviously published as "Taste what you're missing".
500			_aIncludes index.
504			_aIncludes bibliographical references.
505	0		_aThe workings of the senses -- The basic tastes -- Pulling it all together.
520			_a"Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the psychology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice.Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"-- _cProvided by publisher.
588			_aMachine converted from AACR2 source record.
650		0	_aTaste buds. _9324793
650		0	_aFood presentation. _9318040
907			_a.b12933521 _b09-11-17 _c28-10-15
942			_cB
945			_a641.013 STU _g1 _iA516573B _j0 _lcmain _o- _p$24.21 _q- _r- _s- _t0 _u11 _v2 _w1 _x5 _y.i1332374x _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1251149 _d1251149