Shortcuts
Top of page (Alt+0)
Page content (Alt+9)
Page menu (Alt+8)
Your browser does not support javascript, some WebOpac functionallity will not be available.
.
Default
.
PageMenu
-
Main Menu
-
Languages
English
.
Members
My Account
.
Join the Library
.
eLibrary
.
Gale Databases
.
Logout
.
Search The Catalogue
Basic Search
.
Advanced Search
.
Magazine Search
.
New Items Search
.
New Items List
.
Useful Links
Library Home Page
.
Print a Document
.
Book a Public Computer
.
Add Credit to Library Card
.
eLibrary
.
© LIBERO v6.4.1sp240206
Page content
You are here
:
>
Search Results
>
Login Verification
Catalogue Display
Catalogue Display
Previous Title
.
Taste matters : why we like the foods we do / John Prescott.
.
Author on Wikipedia
.
.
LibraryThing
.
Browse Shelf
Catalogue Record 1050770
.
Item Information
Catalogue Record 1050770
.
Catalogue Information
Catalogue Record 1050770
.
.
Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
394.12 PRES
Adult Non Fiction
Campsie
.
.
Available
.
Reserve any copy Click Here
Catalogue Record 1050770
.
Catalogue Record 1050770 ItemInfo
.
Catalogue Record 1050770 ItemInfo
Top of page
.
Catalogue Information
Field name
Details
ISBN
9781861899149 (hbk.)
1861899149 (hbk.)
Name
Prescott, John
Title
Taste matters : why we like the foods we do / John Prescott.
Published
London : Reaktion Books, 2012.
Description
208 p. : ill., ports. ; 22 cm.
Notes
"With a foreword by heston Blumenthal"--Book Jacket.
Includes bibliographical references and index.
Contents
Machine generated contents note: 1.Taste Sensations -- 2.We Eat What We Like -- 3.We Like What We Eat -- 4.Learning to Like -- 5.Too Much of a Good Thing -- 6.Consuming Passions -- 7.Just Disgusting -- 8.You Eat What You Are -- 9.Diner in a Strange Land -- 10.Future Taste: Art and Science -- 11.Beyond Survival: Uncoupling Taste and Nutrition -- 12.Palatability and the Energy Crisis.
Summary
Why do we like the foods that we do? What happens when we eat not for nutrient intake but for sensory pleasure? How far are our food preferences determined by genetic inheritance, by maternal diet, by cultural practice? These are some of the questions that sit at the heart of John Prescott's Taste Matters, a book that provides scientific explanations for why we eat in the way that we do. Surveying a broad range of factors, from different cultural traditions to physiological and genetic influences, Prescott argues that in affluent Western societies food selection is increasingly unrelated to survival. Food has become less about nutrient intake, and more about sensory, and sometimes intellectual, pleasure. Moreover, changes in the average modern diet have led to an increase in obesity and high blood pressure. Why and how do our tastes create such paradoxes? With its sensitivity and awareness of such contemporary issues, Taste Matters is a relevant and timely title. Highly accessible and compellingly written, Prescott's book brings scientific research to a wide audience, paving the way for a healthier, more sustainable and informed understanding of taste.
Subjects
Food preferences
Nutrition -- Psychological aspects
Taste
Links to Related Works
Subject References:
Food preferences
.
Nutrition -- Psychological aspects
.
Taste
.
See Also:
Food habits
.
Nutrition
.
Taste
.
Appetite.
.
Food habits
.
Food preferences
.
Authors:
Prescott, John
.
.
Related Searches
Catalogue Record 1050770
.
Add Title to Basket
Catalogue Record 1050770
.
Catalogue Information 1050770
.
Catalogue Information 1050770
Top of page
.
Quick Search
Search for