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Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good #2020

Taste What You re Missing The Passionate Eater s Guide to Why Good Food Tastes Good Whether it s a grilled cheese sandwich with tomato soup maple cured bacon sizzling hot from the pan or a salted caramel coated in dark chocolate you know when food tastes good to you But you may no

  • Title: Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
  • Author: Barb Stuckey
  • ISBN: 9781439190739
  • Page: 136
  • Format: Hardcover
  • Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good By Barb Stuckey, Whether it s a grilled cheese sandwich with tomato soup, maple cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you But you may not know the amazing story behind why you love some foods and can t tolerate others.Whether it s a grilled cheese sandwich with tomato soup, maple cured bacon sizzling hot fromWhether it s a grilled cheese sandwich with tomato soup, maple cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you But you may not know the amazing story behind why you love some foods and can t tolerate others.Whether it s a grilled cheese sandwich with tomato soup, maple cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you But you may not know the amazing story behind why you love some foods and can t tolerate others Now, in Taste What You re Missing, the first book that demystifies the science of taste, you ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste and how you can make the most of it A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong And the truth is much fascinating for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth As Stuckey explains how our five senses work together to form flavor perceptions, she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result You ll learn why kids and some adults turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar Stuckey also provides eye opening experiments in which you can discover your unique taster type and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique You ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results Taste What You re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You re Missing, a calorie free way to get pleasure from every bite.

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      Barb Stuckey

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    1. Whether you are a foodie, someone interested in the biology science of food consumption, posses an inclination regarding brain perceptions of taste, or are simply seeking a unique read Taste You re Missing by food developer marketer Barb Stuckey will satisfy your cravings pun intended Taste passionately dives into the science of taste Stuckey clearly knows her thesis well and is excited to share it with the world As early as the introduction, the reader is immersed in fun facts and scientific in [...]

    2. For starters I want to tell you all that I am a test tester for a large food manufacturer where I live Panels I have participated in are salsa, bacon fresh and microwave, refrigerator and shelf stable , shredded pork, pork ribs, macaroni and cheese, and thank heaven I missed out on the chicken broth panel This is a very part time job, a few weeks each year is all We do not decide if we like a product, we tell them how much of any item we can taste in the product, ie salt, sugar, smoke, tomato, o [...]

    3. 3.95 stars An enjoyable read with some interesting anecdotes but very repetitive This is the first foodie book I ve read that was written from a professional taster s point of view, and it does offer a slightly different perspective than the usual aficionado s or restaurant critic s voice.

    4. The author writes with much personal narrative to present some very interesting science in the area of sensory and perceptual psychology of taste For the purely science minded, it can be distracting to read so much personal sharing, but I found her approach to be engaging and enjoyable it definitely avoided the dry and overly clinical approach to science for the general public.I appreciated her knowledgeable expertise and ability to discuss cross modal influences in sensory information processin [...]

    5. I thought this was a fun guide to the interaction of taste i.e what your tongue detects sweet, salty, sour and flavor a complex sensation that includes your sense of smell and invokes shadowy terms such as earthy It s a little complicated the lady is a flavor scientist after all but it hit me just right As a bonus, there are experiments to prove the point of the previous chapter.While I enjoyed the explanations of reading an fMRI and the structure of neurons in Neurogastronomy, this is much do [...]

    6. This book was a fascinating look into how both humans in general and individual personalities taste I would have given it 5 stars, except the book s ending was somewhat anticlimactic I think ending the book on a high note about taste increasing the enjoyment of food would have been a much suitable ending than her speculations on how taste has affected obesity and how it can possibly stimulate weight loss Overall, though, it was very well researched, balanced and interesting.

    7. For anyone interested in enjoying food, a thorough study of taste is in order Stuckey does a fine job mixing research, personal experience she IS a food taster, after all , and prescriptive advice to help the reader understand how he she likes or dislikes whatever is put into the mouth.

    8. Enjoyed this informative yet intriguing book which contained my ideal dose of science not too much, not too little I am applying what I ve learned and sharing it with others It will enhance my cooking and eating

    9. Couldn t even get past the third chapter While I find the subject matter interesting, I was actually quite bored And I found the author incredibly self absorbed and fascinated with herself

    10. In reading this book, I often felt as if I were sitting in a public health clinic or lecture hall rather than at a dinner table.

    11. Great exercises to challenge your palate Easy to navigate chapters based on your curiosity time Practical implementation of how to taste and why Used it to learn about my palate and the manufactured food industry s ultimate goal of tricking me into thinking it s real butter.

    12. An amazing read Learnt so much about the complexities about taste Ready to put learnt knowledge to taste the world better

    13. The title is the best thing about this poorly written, obscenely redundant book The sentences were so dreadfully constructed that they elicited laughter when I read them to my family.

    14. So by and large, I really enjoyed this book It is a long hard look at exactly how flavor works, and works in combinations, and I LOVE THIS I recommend it if you are into food on an intellectual level as well as, idk, a carnal level However, THERE ARE SOME FAULTS.1 Stuckey is not a career writer and sometimes her attempts at accessibility degrade the scientific value of her book, or are just incredibly awkward.Examples of ruining her science cred with generalizations or subjectivity Americans don [...]

    15. I heard about this book when Barb Stuckey was interviewed on Science Friday on NPR She expressed the same thing that she wrote in her introduction, which is that she went in search of a book detailing the information she was looking for, couldn t find it, and as a consequence researched and wrote it It grabbed my attention right away This book is an absolute must read if you have even a passing interest in food science If you love Cooks Illustrated because it tells that it wants you to add a spl [...]

    16. I was looking for an introduction to the topic of taste in humans in order to understand how we develop preferences and why people develop different food preferences.The book fullfilled its mission It s a very good introduction and overview of this scientific field The author s style is entertaining but also precise At start, I was bothered by the fact that the author described the difference between her own tasting abilities and her husband s I almost gave up thinking Oh no please, not these an [...]

    17. A mildly interesting books about the human perception of taste Like many of my quirky reads, there is not riveting narrative tying each piece of trivia together but I learned a lot of interesting things from this book Like Arya from GOT I will tell you of three things I learned from this book.I learned how just a tiny bit of something like a 1 4 tsp of sugar, salt, vinegar, or red pepper can noticeably change the overall flavor of the entire dish without the additive been noticeable itself i.e t [...]

    18. MY THOUGHTSLOVED ITBarb 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 yo [...]

    19. Superb treatment of the sense of taste what the tongue can detect Organized by two five pointed stars, the first to describe food s sensory experience taste feel see hear smell This section covers the range of tasters, from supertasters to non tasters and reasonably argues that the range and variability of taste sensation is difficult to classify The majority of the work is given to the taste star salt, bitter, umami, sweet, sour Again, the individuality of taste characteristics are remarkable, [...]

    20. It took me a while to get through this book and I m not entirely sure why It s chock full of really interesting information about the physiology and science behind how we taste our food And not only how we TASTE our food, but how are other sense are involved when it comes to eating We smell, look, hear, and touch our food just as much as we taste it Barb Stuckey has a fun style of writing and sense of humor that makes this book a little less drier than what it could ve been Her background in cre [...]

    21. Cross modal sensory influences on taste perception Bacon Where s the crunch in my cornflakes How does sound influence taste How does texture influence taste and, the kicker how does sight influence taste The answer to all these, presented with style and humor through a set of personal anecdotes and popularized science is quite a lot, definitely than I d imagined.This excellent exploration of the nature of taste mixes a fair bit of popularized but solid science with personal anecdotes from Barb [...]

    22. WOW I love food and I often am finding myself asking why I love some foods and not others This book is everything you will need to answer every question about food you ever had If you never questioned why you liked one type of cheese better than another, this book will open up your mind and senses and have you thinking in no time.The best part is Stuckey s actual experiments she puts into the book to reinforce it s not just a cover filled with mumbo jumbo and that a lot of what we have been taug [...]

    23. Ever wondered why you taste something differently than your family Or why you hate coffee Or if there are than 5 basic tastes Barb Stuckey takes the reader on an adventure of the mouth, wandering through the 5 tastes and wondering if there are Teaching you to concentrate on your food and savour it, instead of eating standing up over the kitchen sink To slow down and feel the textures that bring pleasure instead of eating automatically in front of the tv, then wondering, where did that bag of c [...]

    24. This book goes through the various senses and how the relate to taste and it is very interesting, yet something nagged at me Usually I soon for books filled with tests and experiments related to food and I liked this book fine but it didn t leave a real mark on me that makes me want to rave about it Maybe it was the writing style, maybe it was jealousy of the place she got eat and taste maybe I as a foodie was annoyed that she seemed to work at some giant mega corp that created tastes for junk f [...]

    25. Eating, drinking and science just a few of my favorite things and this book touches upon them all Lots of really fascinating information about how we taste and how all the senses work together to provide a good or bad experience when eating I m still thinking about the physiology of the nerves that allow us to taste kinda cool stuff Also cool are the exercises Stuckey provides with each chapter always wondered what tannic meant, or what umami tastes like You can learn it in your own kitchen Fun [...]

    26. A great book for foodies, chefs, and well any body who eats.The first 40 pages are a drawn out introduction There s stuff here that will make sense later on It s a tough opening a little scientific and a little boring but hang in there.I learned a lot about food in ways I didn t know even though I cook a lot and thought I knew a decent amount.There s a lot in here about the way we taste and the way we smell there s some incredible insight into our senses that I ve always wondered but never knew [...]

    27. I liked this book, and it was interesting to learn about food I think I would have gotten out of it had I done the taste what you re missing excersizes and if I had read the book in of a bite sized snack at a time form, rather than trying to read through it all at once.However, it was a slog to read through at times although I couldn t tell you how why , and I was happy to finish it up I would like to go back and try all the excersizes at some point to increase my palate awareness.

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