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Taste matters : why we like the foods we do / John Prescott.

Taste matters : why we like the foods we do / John Prescott.
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Shelf Location Collection Volume Ref. Branch Status Due Date
394.12 PRES
 Adult Non Fiction   Campsie . . Available .  
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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
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