Tasty : the art and science of what we eat
(Book)

Book Cover
Average Rating
Published
New York, New York : Scribner, 2015.
ISBN
9781451685008, 1451685009
Status

Description

Loading Description...

Also in this Series

Checking series information...

Copies

LocationCall NumberStatus
Batavia Public Library District - Adult Nonfiction664.072 MCQOn Shelf
Berwyn Public Library - Stacks152.167 MCQOn Shelf
Cicero Public Library - Stacks664.072 MCQChecked out
Clarendon Hills Public Library - Stacks641.013 MCQOn Shelf
Downers Grove Public Library - 2nd Floor - Adult641 WRITINGS SCIENCE MCQOn Shelf
Show All Copies

More Like This

Loading more titles like this title...

More Details

Published
New York, New York : Scribner, 2015.
Format
Book
Physical Desc
vii, 291 pages ; 24 cm
Language
English
ISBN
9781451685008, 1451685009

Notes

Bibliography
Includes bibliographical references (pages 275-278) and index.
Description
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.

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

McQuaid, J. (2015). Tasty: the art and science of what we eat (First Scribner hardcover edition.). Scribner.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

McQuaid, John. 2015. Tasty: The Art and Science of What We Eat. Scribner.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

McQuaid, John. Tasty: The Art and Science of What We Eat Scribner, 2015.

MLA Citation, 9th Edition (style guide)

McQuaid, John. Tasty: The Art and Science of What We Eat First Scribner hardcover edition., Scribner, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

Staff View

Loading Staff View.