232 records matched your query
01996aam a2200481 i 4500 001 67E1FC3AA78811E48C3AFEE5DAD10320 003 SILO 005 20190815012642 008 140314s2015 nyu b 001 0 eng d 020 $a 1451685009 (hardcover) 020 $a 9781451685008 (hardcover) 040 $a YDXCP $b eng $e rda $c YDXCP $d BTCTA $d BDX $d BIB $d OCLCO $d CPL $d JP3 $d JTH $d SILO 050 4 $a TX631 $b .M395 2015 082 04 $a 664.072 $2 23 100 1 $a McQuaid, John, $e author. 245 10 $a Tasty : $b the art and science of what we eat / $c John McQuaid. 264 1 $a New York : $b Scribner, $c 2015. 300 $a vii, 291 pages ; $c 24 cm. 504 $a Includes bibliographical references (pages 275-278) and index. 505 0 $a The tongue map -- The birth of flavor in five meals -- The bitter gene -- Flavor cultures -- The seduction -- Gusto and disgust -- Quest for fire -- The great bombardment -- The DNA of deliciousness. 520 $a A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. 650 0 $a Gastronomy. 650 0 $a Flavor. 650 0 $a Taste. 650 0 $a Food habits. 650 0 $a Food $x Sensory evaluation. 650 0 $a Food industry and trade. 941 $a 14 952 $l DFPC353 $d 20240430015813.0 952 $l ALPE516 $d 20240417013527.0 952 $l GEPG771 $d 20210722045121.0 952 $l YEPF572 $d 20200204075719.0 952 $l TYPH572 $d 20200110061636.0 952 $l USUX851 $d 20191003011615.0 952 $l AAPF906 $d 20190717025833.0 952 $l BOPG851 $d 20181006082821.0 952 $l NBPB943 $d 20180704035344.0 952 $l GAAX314 $d 20161012010403.0 952 $l UNUX074 $d 20160412010413.0 952 $l BAPH771 $d 20150926031517.0 952 $l GBPF771 $d 20150619014541.0 952 $l KSPG296 $d 20150225010203.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=67E1FC3AA78811E48C3AFEE5DAD10320Initiate Another SILO Locator Search