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

by

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

 

Synopses & Reviews

Publisher Comments:

Whether itand#8217;s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind andlt;Iandgt;why andlt;/Iandgt;you love some foods and canand#8217;t tolerate others. Now, in andlt;Iandgt;Taste What Youand#8217;re Missingandlt;/Iandgt;, the first book that demystifies the science of taste, youand#8217;ll learn how your individual biology, genetics, and brain create a personal experience of everything you tasteand#8212;and how you can make the most of it. andlt;BRandgt;andlt;BRandgt;A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinatingand#8212;for instance, your tongue is andlt;Iandgt;not andlt;/Iandgt;divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form and#8220;flavor perceptions,and#8221; she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. Youand#8217;ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. andlt;BRandgt;andlt;BRandgt;Stuckey also provides eye-opening experiments in which you can discover your unique and#8220;taster typeand#8221; and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. Youand#8217;ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results. andlt;BRandgt;andlt;BRandgt;andlt;Iandgt;Taste What Youand#8217;re Missing andlt;/Iandgt;gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in andlt;Iandgt;Taste What Youand#8217;re Missingandlt;/Iandgt;, a calorie-free way to get more pleasure from every bite.

Review:

"Stuckey's mouthwatering exploration of the science of taste addresses a wide assortment of topics, from the five tastes that humans can detect using their mouths (sweet, salt, sour, bitter, umami), to the ways that 'Taste Affects Your Waist.' Drawing on her experience as a professional food developer, Stuckey tantalizes readers with details about the intricacies of taste, observing, for example, that the anatomy of our tongues, medical history, and genes account for the differences in individual abilities to taste. She also suggests experiments and recipes that encourage the development and exploration of the art of taste, such as listening to The Who's 'Won't Get Fooled Again' while drinking chardonnay, and a 'Sensory Evaluation of Milk Chocolate Bars.' She concludes by proposing 'Fifteen Ways to Get More from Every Bite,' including chewing well, tasting at the right temperature, quitting smoking, and, of course, being adventurous. Going far beyond Brillat-Savarin's famous 19th-century book on the subject, The Physiology of Taste, Stuckey not only connects readers with the sensory complexity of sundry fare, but also instructs them in the art of understanding and appreciating a multisensory approach to food in order to make more informed gustatory choices. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it.

A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form “flavor perceptions,” she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.

Stuckey also provides eye-opening experiments in which you can discover your unique “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.

Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite.

Synopsis:

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 pyschology 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.

About the Author

andlt;Bandgt;Barb Stuckeyandnbsp;andlt;/Bandgt;is a professional food developer who leads the marketing, food trend tracking, and consumer research functions at Mattson, North Americaand#8217;s largest independent developer of new foods and beverages. She and her HyperTaster fiancand#233; divide their time between San Francisco and Healdsburg, in Northern Californiaand#8217;s wine country.

Product Details

ISBN:
9781439190739
Author:
Stuckey, Barb
Publisher:
Free Press
Subject:
General Cooking
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Cooking and Food-Professional and Quantity
Edition Description:
Hardback
Publication Date:
20120331
Binding:
HARDCOVER
Language:
English
Illustrations:
index; notes; 25 bandamp;w photos t-o
Pages:
416
Dimensions:
9.25 x 6.12 x 1.6 in 20.965 oz

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General
Featured Titles » General

Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good Used Hardcover
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$26.00 In Stock
Product details 416 pages Free Press - English 9781439190739 Reviews:
"Publishers Weekly Review" by , "Stuckey's mouthwatering exploration of the science of taste addresses a wide assortment of topics, from the five tastes that humans can detect using their mouths (sweet, salt, sour, bitter, umami), to the ways that 'Taste Affects Your Waist.' Drawing on her experience as a professional food developer, Stuckey tantalizes readers with details about the intricacies of taste, observing, for example, that the anatomy of our tongues, medical history, and genes account for the differences in individual abilities to taste. She also suggests experiments and recipes that encourage the development and exploration of the art of taste, such as listening to The Who's 'Won't Get Fooled Again' while drinking chardonnay, and a 'Sensory Evaluation of Milk Chocolate Bars.' She concludes by proposing 'Fifteen Ways to Get More from Every Bite,' including chewing well, tasting at the right temperature, quitting smoking, and, of course, being adventurous. Going far beyond Brillat-Savarin's famous 19th-century book on the subject, The Physiology of Taste, Stuckey not only connects readers with the sensory complexity of sundry fare, but also instructs them in the art of understanding and appreciating a multisensory approach to food in order to make more informed gustatory choices. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it.

A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form “flavor perceptions,” she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.

Stuckey also provides eye-opening experiments in which you can discover your unique “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.

Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite.

"Synopsis" by , 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 pyschology 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.

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