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Taste: Surprising Stories and Science about Why Food Tastes Good (Englisch) Taschenbuch – 26. März 2013

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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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Die hilfreichsten Kundenrezensionen auf (beta) 37 Rezensionen
27 von 30 Kunden fanden die folgende Rezension hilfreich
Find out why orange juice tastes bad after brushing your teeth.. 29. März 2012
Von Mary Bookhounds - Veröffentlicht auf
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.
5 von 5 Kunden fanden die folgende Rezension hilfreich
Great, informative read! 23. März 2012
Von Darrel Rhea - Veröffentlicht auf
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
Serious text about food and taste 6. Mai 2012
Von George Erdosh - Veröffentlicht auf
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.)
7 von 9 Kunden fanden die folgende Rezension hilfreich
A complex topic made approachable 2. April 2012
Von bigprivacyfan - Veröffentlicht auf
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.
2 von 2 Kunden fanden die folgende Rezension hilfreich
What a professional taster looks for in a product and what it teaches us about the physiology of tasting 22. November 2012
Von Marie-Ève Berty - Veröffentlicht auf
Format: Kindle Edition Verifizierter Kauf
Barb Stuckey is a pedagogue and her explanation of the physiology of taste is luminous. This book should be required reading for every aspiring chef. The taste exercises are great family fun. But more importantly the organization of the book around the five taste receptors, geometrically represented as a star is very helpful for the composition of flavors in a dish.
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