图书标签: 科普 冷知识 英文原版 t旅行生活時尚 s科普 JohnMcQuaid @網 *原文原版
发表于2024-08-03
Tasty pdf epub mobi txt 电子书 下载 2024
A fascinating and deeply researched investigation into the mysteries of flavor—from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution.
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it's really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain.
With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from body's metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.
Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going—and why it changes by the day.
John McQuaid has written about city-destroying super-termites, the slow collapse of fishing communities, hurricane levee engineering, mountaintop removal coal mining, and the global flower business for various publications, including Smithsonian magazine, The Washington Post, Wired, Forbes.com and EatingWell magazine. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science, the American Institute for Biological Sciences, and the International Association of Culinary Professionals. He lives in Silver Spring, Maryland, with his wife, son and daughter. The struggle to satisfy and understand the kids' strange and contradictory food choices (the elder liked super-hot peppers and limes, the younger rice, pasta and cheese) was the inspiration for his book Tasty.
初看标题以为总归会虐心虐胃 实则更多是从神经科学/心理学/社会学角度讲述人类饮食习惯与口味喜好的演变 里面的科学小故事都很有趣哇!
评分初看标题以为总归会虐心虐胃 实则更多是从神经科学/心理学/社会学角度讲述人类饮食习惯与口味喜好的演变 里面的科学小故事都很有趣哇!
评分初看标题以为总归会虐心虐胃 实则更多是从神经科学/心理学/社会学角度讲述人类饮食习惯与口味喜好的演变 里面的科学小故事都很有趣哇!
评分初看标题以为总归会虐心虐胃 实则更多是从神经科学/心理学/社会学角度讲述人类饮食习惯与口味喜好的演变 里面的科学小故事都很有趣哇!
评分初看标题以为总归会虐心虐胃 实则更多是从神经科学/心理学/社会学角度讲述人类饮食习惯与口味喜好的演变 里面的科学小故事都很有趣哇!
用科学研究味道《品尝的科学》 科学无禁区,但是却有重点,对于人类的感官来说,视觉、听觉早就被研究得十分透彻了,但是味觉和嗅觉相比之下,就差得远了。 这本书就是用生动的语言来讲述人类用科学精神来研究味道的历史。从这个角度来看味道,的确耳目一新。 书写...
评分每次端午节的时候,关于吃甜粽子还是咸粽子都会在微博上引起一阵“血雨腥风”,说实话,作为一个北方人,我真的无法理解肉粽的存在,类似的争论还有汤圆吃甜的还是吃咸的?豆腐脑吃甜的还是吃咸的?粽子吃甜的还是吃咸的?番茄炒蛋放糖还是放盐?所以到底是什么造成了人与人口...
评分我一贯非常爱看吃食类的书,远有唐鲁孙,中有蔡澜,近有殳俏,读他们的书如同开席,但我最喜欢汪曾祺老先生。汪老不专写吃,但信笔拈来,就是滋味。他的笔下曾写过一位在国子监当过差的祭酒老人,老人的说法儿是:“哪儿也比不了北京。北京的熬白菜也比别处好吃——五味神在北...
评分超级市场里的西红柿,为了在超市里摆起来好看才培植出来的,它们的颜色鲜红欲滴,形状圆鼓鼓…...经过长期运输,也能保持最佳外形,不过这样的西红柿并不好吃。为了符合市场和农民的需求,那些复杂的味道都在培养的过程中消失了。 据说一般做菜不好的人,也能轻松驾驭西红柿炒...
评分多少个回合的被吐槽加自嘲?“吃货”这个称号终于变成了一个中性词。尽管如此,“人”被一个“货”字指代,其中的奚落和不屑还是显而易见的。其实,不待见好吃的人,并不始于“吃货”这个词诞生时,“好吃懒做”这个固定搭配也许没有进入现代汉语词典,可是,我小的时候它就已...
Tasty pdf epub mobi txt 电子书 下载 2024