On Taste
In Humans and Other Animals
Seiten
2026
Columbia University Press (Verlag)
978-0-231-22129-0 (ISBN)
Columbia University Press (Verlag)
978-0-231-22129-0 (ISBN)
- Noch nicht erschienen (ca. Mai 2026)
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Are there only five tastes, sweet, salty, sour, bitter, and umami? Why are some so appealing to us while others are what we call acquired tastes? Do other animals perceive tastes in the same way humans do? How did the sense of taste evolve? Should the hotness of chili peppers, the coolness of mint, and the pungency of garlic be considered tastes? What can taste teach us about our health and our environment?
In this book, two leading researchers take readers on a lively journey through the science of taste. Davide Risso and Gabriella Morini trace its evolution across millions of years, ranging from microbes to octopuses through birds and finally humans. They explain how taste receptors allow us to decode the chemical composition of food and distinguish between edible and toxic items. Evolution has given varied species different capabilities, so pandas lack the ability to taste umami and cats do not perceive sweetness. On Taste also reveals how mosquitoes choose their prey—and why they like some people more than others. Rigorous and accessible, this book shows how taste unlocks the connections between science and culture, letting us understand our foods and our world more richly.
In this book, two leading researchers take readers on a lively journey through the science of taste. Davide Risso and Gabriella Morini trace its evolution across millions of years, ranging from microbes to octopuses through birds and finally humans. They explain how taste receptors allow us to decode the chemical composition of food and distinguish between edible and toxic items. Evolution has given varied species different capabilities, so pandas lack the ability to taste umami and cats do not perceive sweetness. On Taste also reveals how mosquitoes choose their prey—and why they like some people more than others. Rigorous and accessible, this book shows how taste unlocks the connections between science and culture, letting us understand our foods and our world more richly.
Davide Risso is a molecular biologist who specializes in taste and nutrition science. He received a PhD from the University of Bologna, and he has held research roles for major international food companies. Gabriella Morini is assistant professor of taste and food sciences at the University of Gastronomic Sciences of Pollenzo, Italy, and scientific director of the Pollenzo Food Lab. She is also a visiting scientist in the Department of Food Science at the University of Copenhagen.
| Erscheint lt. Verlag | 5.5.2026 |
|---|---|
| Reihe/Serie | Arts and Traditions of the Table: Perspectives on Culinary History |
| Übersetzer | Translator Elettra Pauletto |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 140 x 216 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| Naturwissenschaften ► Biologie ► Humanbiologie | |
| ISBN-10 | 0-231-22129-0 / 0231221290 |
| ISBN-13 | 978-0-231-22129-0 / 9780231221290 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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