PDF Download Taste: Surprising Stories and Science about Why Food Tastes Good, by Barb Stuckey
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Taste: Surprising Stories and Science about Why Food Tastes Good, by Barb Stuckey
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Review
"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)
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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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Product details
Paperback: 368 pages
Publisher: Atria Books; Reprint edition (March 26, 2013)
Language: English
ISBN-10: 1439190747
ISBN-13: 978-1439190746
Product Dimensions:
5.5 x 1 x 8.4 inches
Shipping Weight: 9.9 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
47 customer reviews
Amazon Best Sellers Rank:
#224,345 in Books (See Top 100 in Books)
Foodie, author, food developer, and Executive Vice President of Mattson, an independent developer of foods and beverages, Barb Stuckey tackles the issues of taste. She covers how the senses work, the basic tastes and how the senses and tastes work together. She weaves an entertaining story by combining anecdotes from her personal and professional experience with well-honed research and shows how much of what we know about taste is wrong. Her work should appeal to anyone interested in making or eating food.
Explains so much. If you're not a cook and not a foodie and can't tell if more salt is needed or something else; and if you wish you could take more pleasure out of food; ; and if you feel you have a palate made from synthetic leather, read this book. Barb will bring you through the science and the process of activating your senses to make you a more sure and knowledgeable taster.Minus one point because the tables in the kindle version are truncated.
I have a B.S. degree in Food Science from UC Davis and worked in the food manufacturing industry for 12 years (R&D, QA, market research). I don't work in the industry any more, but still enjoy following trends and cooking. I have never read or heard about the interesting topics that Barb Stuckey covers before. The book includes information about how different people taste in different ways. It seems to explain why my husband, who can smell the most subtle odors, is so picky. It even includes exercises that the reader can do to experience different flavor sensations in order to reinforce information she describes. This is one of the most interesting books I've ever read.
A lot of information; easy to understand, real inspiring; simple to remember, easy to follow; I do not follow it completely, but it inspires me something important.
I've sold a lot of these. (You're welcome Barb. You know we're SF neighbors and should chocolate taste some time.)This book is the perfect reference book: look up a sense and check out what you can learn about how it, like sound, from music in a room to the potato chip's crunch in our heads, affects and contributes to how we taste, er, savor. Chapters on flavors, too. Also an interesting feature is the tests and games to learn from in the real world. Recommended!!
Love this book. The author knows her stuff. I am a judge for preserved food events, and this book has really expanded my outlook on judging and quality. It has also helped me to understand people who don't react to food the same way I do.
An excellent, scientific look at a fascinating subject. An easy read for non-scientists, but with enough "meat" for scientific readers.
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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