Tasty: the art and science of what we eat
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. --
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York ; London ; Toronto ; SYdney ; New Delhi
Scribner
January 2015
|
| Ausgabe: | First Scribner hardcover edition |
| Schlagworte: | |
| Online-Zugang: | Inhaltsbeschreibung Autorenbiografie Verlagsangaben |
| Zusammenfassung: | 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. -- |
| Beschreibung: | Includes bibliographical references (pages 275-278) and index |
| Beschreibung: | 291 Seiten 24 cm |
| ISBN: | 9781451685008 1451685009 |
Internformat
MARC
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|---|---|---|---|
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| 003 | DE-604 | ||
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| 008 | 181127s2015 |||| 00||| eng d | ||
| 020 | |a 9781451685008 |9 978-1-4516-8500-8 | ||
| 020 | |a 1451685009 |9 1-4516-8500-9 | ||
| 035 | |a (OCoLC)1080945154 | ||
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| 041 | 0 | |a eng | |
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| 100 | 1 | |a McQuaid, John |d ca. 20. Jh. |e Verfasser |0 (DE-588)1174647124 |4 aut | |
| 245 | 1 | 0 | |a Tasty |b the art and science of what we eat |c John McQuaid |
| 250 | |a First Scribner hardcover edition | ||
| 264 | 1 | |a New York ; London ; Toronto ; SYdney ; New Delhi |b Scribner |c January 2015 | |
| 300 | |a 291 Seiten |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references (pages 275-278) and index | ||
| 505 | 8 | |a The tongue mapThe 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 | 3 | |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 | 7 | |a Geschmack |0 (DE-588)4157026-1 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Geschmack |0 (DE-588)4157026-1 |D s |
| 689 | 0 | |5 DE-604 | |
| 856 | 4 | 2 | |u http://books.simonandschuster.biz/Tasty/John-McQuaid/9781451685008 |y Inhaltsbeschreibung |
| 856 | 4 | 2 | |u http://www.loc.gov/catdir/enhancements/fy1605/2015458006-b.html |3 Autorenbiografie |
| 856 | 4 | 2 | |u http://www.loc.gov/catdir/enhancements/fy1605/2015458006-d.html |3 Verlagsangaben |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030701771 | ||
Datensatz im Suchindex
| _version_ | 1804179111259668480 |
|---|---|
| any_adam_object | |
| author | McQuaid, John ca. 20. Jh |
| author_GND | (DE-588)1174647124 |
| author_facet | McQuaid, John ca. 20. Jh |
| author_role | aut |
| author_sort | McQuaid, John ca. 20. Jh |
| author_variant | j m jm |
| building | Verbundindex |
| bvnumber | BV045314825 |
| contents | The tongue mapThe 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. |
| ctrlnum | (OCoLC)1080945154 (DE-599)GBV840769431 |
| edition | First Scribner hardcover edition |
| format | Book |
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| id | DE-604.BV045314825 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:14:40Z |
| institution | BVB |
| isbn | 9781451685008 1451685009 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030701771 |
| oclc_num | 1080945154 |
| open_access_boolean | |
| owner | DE-B170 |
| owner_facet | DE-B170 |
| physical | 291 Seiten 24 cm |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Scribner |
| record_format | marc |
| spelling | McQuaid, John ca. 20. Jh. Verfasser (DE-588)1174647124 aut Tasty the art and science of what we eat John McQuaid First Scribner hardcover edition New York ; London ; Toronto ; SYdney ; New Delhi Scribner January 2015 291 Seiten 24 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references (pages 275-278) and index The tongue mapThe 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. 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. -- Geschmack (DE-588)4157026-1 gnd rswk-swf Geschmack (DE-588)4157026-1 s DE-604 http://books.simonandschuster.biz/Tasty/John-McQuaid/9781451685008 Inhaltsbeschreibung http://www.loc.gov/catdir/enhancements/fy1605/2015458006-b.html Autorenbiografie http://www.loc.gov/catdir/enhancements/fy1605/2015458006-d.html Verlagsangaben |
| spellingShingle | McQuaid, John ca. 20. Jh Tasty the art and science of what we eat The tongue mapThe 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. Geschmack (DE-588)4157026-1 gnd |
| subject_GND | (DE-588)4157026-1 |
| title | Tasty the art and science of what we eat |
| title_auth | Tasty the art and science of what we eat |
| title_exact_search | Tasty the art and science of what we eat |
| title_full | Tasty the art and science of what we eat John McQuaid |
| title_fullStr | Tasty the art and science of what we eat John McQuaid |
| title_full_unstemmed | Tasty the art and science of what we eat John McQuaid |
| title_short | Tasty |
| title_sort | tasty the art and science of what we eat |
| title_sub | the art and science of what we eat |
| topic | Geschmack (DE-588)4157026-1 gnd |
| topic_facet | Geschmack |
| url | http://books.simonandschuster.biz/Tasty/John-McQuaid/9781451685008 http://www.loc.gov/catdir/enhancements/fy1605/2015458006-b.html http://www.loc.gov/catdir/enhancements/fy1605/2015458006-d.html |
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