Bibliograph

Taste matters, why we like the foods we do, John Prescott

Type

Label

Taste matters, why we like the foods we do, John Prescott

Language

eng

Bibliography note

Includes bibliographical references (pages 189-203) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Taste matters

Nature of contents

bibliography

Oclc number

760973091

Responsibility statement

John Prescott

Sub title

why we like the foods we do

Summary

"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 feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of 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, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. 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. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste."--Publisher's description

Table Of Contents

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

resource.variantTitle

Why we like the foods we do

Classification