Tasty: The Art and Science of What We Eat by John McQuaid is exactly that… a fascinating exploration of the question of taste. Of the senses, taste is the one that is most individual. The one that has been a little bit denigrated, not considered as much as sight or sound. McQuaid explores just why taste varies from person to person, hypothesizes on the origin of flavor, explores the intersection of genetics and taste, looks into our love affair with the chili, considers the impact the pervasive availability of certain foods has on our modern life, and more.The book was very interesting, written for the science neophyte, and worth a read. Highly recommended.
