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

Tuesday, January 13, 2015 - 7:00pm to 8:00pm

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)

5015 Connecticut Ave NW
20008 Washington
Non Fiction
Tasty: The Art and Science of What We Eat By John McQuaid Cover Image
ISBN: 9781451685008
Availability: Special Order—Subject to Availability
Published: Scribner - January 13th, 2015

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