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Taste: Surprising Stories and Science about Why Food Tastes Good Paperback – 26 Mar 2013

5.0 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 359 pages
  • Publisher: Atria Books; Reprint edition (26 Mar. 2013)
  • Language: English
  • ISBN-10: 1439190747
  • ISBN-13: 978-1439190746
  • Product Dimensions: 14 x 2.5 x 21.3 cm
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: 800,381 in Books (See Top 100 in Books)
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Product description


"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

About the Author

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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Top customer reviews

2 April 2017
Format: Hardcover|Verified Purchase
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12 October 2017
Format: Kindle Edition|Verified Purchase
27 April 2012
Format: Hardcover|Verified Purchase
3 people found this helpful
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Most helpful customer reviews on 4.2 out of 5 stars 47 reviews
P. Mulloy
4.0 out of 5 starsEasy to read, well written
23 October 2015 - Published on
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3 people found this helpful.
5.0 out of 5 starsshould be required reading for any foodie
11 November 2012 - Published on
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5 people found this helpful.
Amazon Shopper
4.0 out of 5 starsGreat for people who were never into food
1 March 2016 - Published on
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One person found this helpful.
Sa L.
5.0 out of 5 starsGreat book
15 February 2018 - Published on
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Robert Krampf
5.0 out of 5 starsAn excellent, scientific look at a fascinating subject
9 August 2016 - Published on
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