Tasty : the art and science of what we eat
(Book)
Author
Published
New York : Scribner, 2015.
Status
Central Library - Nonfiction - 2nd Floor
664 M
1 available
664 M
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Central Library - Nonfiction - 2nd Floor | 664 M | On Shelf |
More Details
Published
New York : Scribner, 2015.
Format
Book
Physical Desc
vii, 291 pages ; 24 cm.
Language
English
Notes
Bibliography
Includes bibliographical references (pages 275-278) and index.
Description
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.
Citations
APA Citation, 7th Edition (style guide)
McQuaid, J. (2015). Tasty: the art and science of what we eat . Scribner.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)McQuaid, John. 2015. Tasty: The Art and Science of What We Eat. Scribner.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)McQuaid, John. Tasty: The Art and Science of What We Eat Scribner, 2015.
MLA Citation, 9th Edition (style guide)McQuaid, John. Tasty: The Art and Science of What We Eat Scribner, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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