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Language: en
Pages: 210
Pages: 210
Type: BOOK - Published: 2013-02-15 - Publisher: Reaktion Books
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—del
Language: en
Pages: 184
Pages: 184
Type: BOOK - Published: 2002 - Publisher: Syracuse University Press
Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.
Language: en
Pages: 366
Pages: 366
Type: BOOK - Published: 2000-01-01 - Publisher: Yale University Press
What accounts for our tastes? Why and how do they change over time? Stanley Lieberson analyzes children's first names to develop an original theory of fashion.
Language: en
Pages: 316
Pages: 316
Type: BOOK - Published: 2008-05-05 - Publisher: Univ of California Press
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing to
Language: en
Pages: 320
Pages: 320
Type: BOOK - Published: 2016-05-10 - Publisher: Vintage
Why do we get so embarrassed when a colleague wears the same shirt? Why do we eat the same thing for breakfast every day, but seek out novelty at lunch and dinn