The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter or as we usually think of it delicious or revolting. Tastes differ from one region to the next, and no two peoples seem to be the same. But why is it that some people think map...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	Prescott, John (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	London Reaktion Books 2012
Schlagworte:	Food preferences Taste Nutrition / Psychological aspects Psychologie Geschmackswahrnehmung Ernährungspsychologie
Zusammenfassung:	The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter or as we usually think of it delicious or revolting. Tastes differ from one region to the next, and no two peoples seem to be the same. But why is it that some people think maple syrup is too sweet, while others cannot get enough. What makes certain people love Roquefort cheese and others think it smells like feet. Why do some people think cilantro tastes like soap. John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste. --amazon.com
Beschreibung:	Includes bibliographic references (p. 189-203) and index Brussels sprouts and ice cream -- Taste sensations -- We eat what we like -- We like what we eat -- Learning to like -- Too much of a good thing -- Consuming passions -- Just disgusting -- You eat what you are -- Diner in a strange land -- Future taste: art and science -- Beyond survival: uncoupling taste and nutrition -- Palatability and the energy crisis
Beschreibung:	208 S. Ill.
ISBN:	9781861899149 1861899149