Tasty: The Art and Science of What We Eat - John McQuaid
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades.
Type of Content
Book
Certification Levels
Advanced Cicerone
Master Cicerone