Overview

Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good--now here's the amazing story behind why you love some foods and can't tolerate others. Through fascinating stories from Barb Stuckey--a seasoned food developer to whom food companies turn for help in creating delicious new products--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.

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9781439190746

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Reviews

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 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

A mouthwatering exploration of the science of taste ... Stuckey tantalizes readers with details about the intricacies of taste. --Publishers Weekly Try following even a handful of these pointers and your enjoyment of food will increase markedly. --Chicago Tribune Fascinating...A must for any food lover --San Francisco Chronicle 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

A fascinating book that will change the way you think of everything you eat or drink forever. <p><p> --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School

Taste What You're Missing would be useful to anyone who cooks- with or without a culinary degree. ----Peter Rainsford, Ph.D., Vice President, Academic Affairs, The Culinary Institute of America

A helpful, systematic approach to developing a discriminating palate. ----Kirkus

Author Information

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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