John McQuaid - Tasty: The Art and Science of What We Eat

With credits ranging from Wired to EatingWell, and with awards that include a Pulitzer as well as citations from the American Institute for Biological Sciences and the American Culinary Institute, McQuaid is the ideal guide to the complex sense of taste. McQuaid explains how taste involves the entire body, how the body cooperates with the brain to determine flavors, how sweetness works its wiles on us, and much more. (Scribner)