Submitted by lmeans on Jul. 24, 2015
"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." --from Melvyl catalog.
Highlight:
featured
Call Number:
TX631 .M395 2015
Link URL:
http://ucmerced.worldcat.org/title/tasty-the-art-and-science-of-what-we-eat/oclc/873006329&referer=brief_results
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