Whether itâs a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes goodânow hereâs the amazing story behind why you love some foods and canât tolerate others.
Through fascinating stories from Barb Stuckeyâa seasoned food developer to whom food companies turn for help in creating delicious new productsâyouâll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. Youâll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique âtaster typeâ and to learn why you react instinctively to certain foods. Youâll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Tasteâa calorie-free way to get more pleasure from every bite.