Taste matters why we like the foods we do
(eBook)
Author
Contributors
Published
London : Reaktion Books, 2012.
Physical Desc
208 pages : ill.
Status
More Details
Format
eBook
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter. Tastes differ from one region to the next, but why is it that some people think maple syrup is too sweet, while others cannot get enough? John Prescott tackles this conundrum, exploring why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. --Cf. Amazon.com.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Citations
APA Citation, 7th Edition (style guide)
Prescott, J. (2012). Taste matters: why we like the foods we do . Reaktion Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Prescott, John, 1954-. 2012. Taste Matters: Why We Like the Foods We Do. Reaktion Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Prescott, John, 1954-. Taste Matters: Why We Like the Foods We Do Reaktion Books, 2012.
MLA Citation, 9th Edition (style guide)Prescott, John. Taste Matters: Why We Like the Foods We Do Reaktion Books, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
a60de674-6a1d-039d-5f52-2e6c7b64770b-eng
Grouping Information
| Grouped Work ID | a60de674-6a1d-039d-5f52-2e6c7b64770b-eng |
|---|---|
| Full title | taste matters why we like the foods we do |
| Author | prescott john |
| Grouping Category | book |
| Last Update | 2024-02-28 09:30:08AM |
| Last Indexed | 2024-04-24 04:34:07AM |
Book Cover Information
| Image Source | default |
|---|---|
| First Loaded | Jun 11, 2022 |
| Last Used | Apr 24, 2024 |
Marc Record
| First Detected | Aug 09, 2021 12:24:21 PM |
|---|---|
| Last File Modification Time | Nov 22, 2021 08:26:11 AM |
MARC Record
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| 082 | 0 | 4 | |a 394.12|2 23 |
| 100 | 1 | |a Prescott, John,|d 1954- | |
| 245 | 1 | 0 | |a Taste matters|h [eBook] :|b why we like the foods we do /|c John Prescott. |
| 260 | |a London :|b Reaktion Books,|c 2012. | ||
| 300 | |a 208 p. :|b ill. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Foreword / by Heston Blumenthal -- Preface : brussels sprouts and ice cream -- Taste sensations -- We eat what we like -- We like what we eat -- Learning to like -- Too much of a good thing -- Consuming passions -- Just disgusting -- You eat what you are -- Diner in a strange land -- Future taste : art and science -- Beyond survival : uncoupling taste and nutrition -- Palatability and the energy crisis. | |
| 520 | |a The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter. Tastes differ from one region to the next, but why is it that some people think maple syrup is too sweet, while others cannot get enough? John Prescott tackles this conundrum, exploring why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. --Cf. Amazon.com. | ||
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Food preferences. | |
| 650 | 0 | |a Taste. | |
| 650 | 0 | |a Food habits|x Psychological aspects. | |
| 650 | 0 | |a Nutrition|x Psychological aspects. | |
| 655 | 4 | |a Electronic books. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yavapai-ebooks/detail.action?docID=1127647|x Yavapai College|y Yavapai College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=1127647|x Prescott College|y Prescott College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=1127647|x Yavapai Library Network|y All other users click here to access |
| 945 | |a E-Book | ||
