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Taste: Surprising Stories and Science about Why Food Tastes Good [Englisch] [Taschenbuch]

Barb Stuckey

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26. März 2013
Whether it’s a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others.

Through fascinating stories, you’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique “taster type” and to learn why you react instinctively to certain foods. You’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.


Mehr über den Autor

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"A mouthwatering exploration of the science of taste ... Stuckey tantalizes readers with details about the intricacies of taste." (Publishers Weekly)

"Fascinating…A must for any food lover" (San Francisco Chronicle)

“Try following even a handful of these pointers and your enjoyment of food will increase markedly.” (Chicago Tribune)

“When it comes to fulfilling food, quality can be a substitute for quantity if only we know how to appreciate it – a skill that can be developed by reading this fine book.” (Financial Times)

Über den Autor und weitere Mitwirkende

Barb Stuckey is a professional food developer who leads the marketing, food trend tracking, and consumer research functions at Mattson, North America’s largest independent developer of new foods and beverages. She and her HyperTaster fiancé divide their time between San Francisco and Healdsburg, in Northern California’s wine country.

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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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Amazon.com: 4.4 von 5 Sternen  28 Rezensionen
23 von 26 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Find out why orange juice tastes bad after brushing your teeth.. 29. März 2012
Von Mary Bookhounds - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe

Barb Stuckey is a professional food developer and has studied the science behind why certain foods taste better than others and how some foods can enhance or detract for their taste as well. I had a friend in grade school that used to drink orange juice promptly after brushing his teeth which made him vomit. He did this any time he wanted to stay home from school. Although this is an extreme example, Barb Stuckey explains exactly why orange juice tastes terrible after brushing your teeth. I found this whole book fascinating and full of really cool scientific facts about why some food tastes good and appealing while others completely miss the mark. She also emphasizes that our mouth and tongue only provide 20 percent of the experience of taste and that the other senses also come into play, especially smell.

There are formulas throughout the book that go into great detail about how foods and spices combine to make the sum greater than the parts. Stuckey also provides experiments for you to try at home and help develop your own taste so you can actually learn how to increase your own potential taste. I never knew there was such science behind food development since on the surface we only tend to look at the packaging. I really enjoyed this whole read and the information included will have you thinking about this for years to come.
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great, informative read! 23. März 2012
Von Darrel Rhea - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This book changed how I experience eating food. What other books can you say changed not just how you think but what you experience many times a day? This is a fast, entertaining book filled with useful information. There is a good amount of science which is delivered in an accessible, easy to understand way with lots of good stories that bring it to life. I heard the author on NPR and was intrigued. I love food (and who doesn't?) and this has heightened my enjoyment.
6 von 7 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Serious text about food and taste 6. Mai 2012
Von George Erdosh - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Barb Stuckey's Taste What You're Missing is not written for home cooks, not even for the most serious foodies unless they are equally serious about the pure science behind foods and tastes. This excellent text book is for food scientists, food professionals and those with vocation in the food industry. The author is a professional food developer, a food scientist yet her writing is easy and delightful and a pleasure to read. Nevertheless, this is a significant text book and as such, it is not a bed-time reading.

To relieve the dryness often inherent in scientific texts, Stuckey divided each of the four major sections into small chapters and within each chapter the subheadings are short to help easy reading. In addition, Stuckey brightens the text with many, many stories and occasional illustrations related to her subject. Tables borrowed from scientific literature are scattered throughout; some are easier to understand than others, particularly to a non-scientist. Many good sidebars called Sensory Snack further lighten the text. Several exercises anyone can perform end most of the chapters. This hefty volume concludes with twenty-page notes and references and a very good index. (As reviewed for Sacramento/San Francisco Book Review.)
16 von 22 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wow...so interesting...what are you missing in your food...find out. 13. März 2012
Von Book Him Danno - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
For starters I want to tell you all that I am a test tester for a large food manufacturer where I live. Panels I have participated in are; salsa, bacon(fresh and microwave, refrigerator and shelf stable), shredded pork, pork ribs, macaroni and cheese, and thank heaven I missed out on the chicken broth panel. This is a very part-time job, a few weeks each year is all. We do not decide if we like a product, we tell them how much of any item we can taste in the product, ie: salt, sugar, smoke, tomato, onion, vinegar, etc. Each panel can take anywhere from a few days to a few weeks and then is usually repeated a few times during the next few years.

With that out of the way I have to say that this book is fantastic!!! It is interesting and thought provoking. Why do we eat what we eat? What do we really taste? Is it too salty or too sour or maybe even bitter? In panels we throw around words like, rancid, porky, piggy(sometimes not really sure what that tastes like), sweet, sour, rich, acidic...etc. This book talks about terms they use in food manufacturing and taste panels. I loved the exercise at the ends of the chapters. Without your nose you really can't tell what you are tasting...amazing.

Why do we over eat? Why are some kid's better eaters than others? My kids are great eaters, they try anything and love most foods. We have one who doesn't like beans, one who doesn't like onions, one that doesn't like hamburgers(he calls it `murder burger' so I think it's the vegetarian Aunt who he is following not the taste...he will eat meatloaf) and one who doesn't like peas. Meals at our house are varied and strange at times and yet we all eat well. Eat well when you are pregnant and maybe your kids will eat like you. HUM....that is interesting.

Anyone out there who eats....oh that's everyone(that is the reason for the 5 stars everyone should read this book)...will love this informative, interesting, and fast to read book. Taste...what are you missing? You will be surprised!

More mouth breathing(tasting) is something I added to my meals and wow what a difference already in the taste of my food....yummy!
6 von 8 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A complex topic made approachable 2. April 2012
Von bigprivacyfan - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
My wife and I have both read this book and the tagline "why good food tastes good" really hit home the other night when we were dining out. We were having a dish that used a smoked chili as an ingredient. To try out one of the experiments, we each took a bite while holding our noses, we couldn't even taste smokiness at all, and then, release the nose, and suddenly the food comes alive. I never thought I would be using the term "retronasal olfaction" but now I know what it means and how important it is in experience a dish.

The book covers some very scientific ground in a fun and approachable method that never gets dry or boring. If you like to cook or just enjoy dining out, this book will definitely open your mind and palate to a new way tasting and experiencing food.
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