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000734435 001__ 734435
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000734435 008__ 150813s2015\\\\nyu\\\\\\b\\\\001\0\eng\d
000734435 010__ $$a  2015458006
000734435 019__ $$a900800780
000734435 020__ $$a9781451685008$$qhardcover
000734435 020__ $$a1451685009$$qhardcover
000734435 035__ $$a(OCoLC)ocn873006329
000734435 040__ $$aYDXCP$$beng$$erda$$cYDXCP$$dDLC$$dBTCTA$$dBDX$$dBIB$$dCPL$$dJP3$$dJTH$$dVP@$$dCDX$$dOCLCF$$dCNNWL$$dNZAUC$$dS1C$$dWVU$$dCNFSP$$dT7A
000734435 042__ $$alccopycat
000734435 049__ $$aISEA
000734435 05000 $$aTX631$$b.M395 2015
000734435 08204 $$a664.072$$223
000734435 1001_ $$aMcQuaid, John,$$eauthor.
000734435 24510 $$aTasty :$$bthe art and science of what we eat /$$cJohn McQuaid.
000734435 250__ $$aFirst Scribner hardcover edition.
000734435 264_1 $$aNew York :$$bScribner,$$c2015.
000734435 300__ $$avii, 291 pages ;$$c24 cm
000734435 336__ $$atext$$btxt$$2rdacontent
000734435 337__ $$aunmediated$$bn$$2rdamedia
000734435 338__ $$avolume$$bnc$$2rdacarrier
000734435 504__ $$aIncludes bibliographical references (pages 275-278) and index.
000734435 5050_ $$aThe tongue map -- The birth of flavor in five meals -- The bitter gene -- Flavor cultures -- The seduction -- Gusto and disgust -- Quest for fire -- The great bombardment -- The DNA of deliciousness.
000734435 650_0 $$aFlavor.
000734435 650_0 $$aTaste.
000734435 650_0 $$aFood$$xSensory evaluation.
000734435 650_0 $$aGastronomy.
000734435 650_0 $$aFood habits.
000734435 650_0 $$aFood$$xComposition.
000734435 650_0 $$aFood industry and trade.
000734435 655_0 $$aFood industry and trade.
000734435 85200 $$bgen$$hTX631$$i.M395$$i2015
000734435 909CO $$ooai:library.usi.edu:734435$$pGLOBAL_SET
000734435 980__ $$aBIB
000734435 980__ $$aBOOK