John McQuaid is the author of Tasty: The Art and Science of What We Eat and his journalism has appeared in Smithsonian magazine, The Washington Post, Wired, Forbes.com, and Eating Well magazine. His science and environment reporting for The Times-Picayune anticipated Hurricane Katrina, explored the global fisheries crisis and the problems of invasive species. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science, the American Institute for Biological Sciences, and the International Association of Culinary Professionals. McQuaid is a graduate of Yale. He lives in Silver Spring, Maryland, with his wife and two children.
"[A] thoroughly investigated work. . .McQuaid unpacks with
appealing gusto the reasons for the wide variety of human reactions
to taste...Tasty offers a full meal."-- "Booklist"
"A fascinating story with a beginning some half a billion years
ago...McQuaid's tale is about science, but also about culture,
history and, one senses, our future."
-- "Scientific American"
"An excellent and absorbing investigation into the origin and
nature of taste..[McQuaid] distills and presents in lively and
entertaining prose a dizzying amount of scientific and cultural
research throughout."
-- "Boston Globe"
"An exploration of taste in all its complexity and
contradiction...McQuaid is a deft writer with a talent for vivid
metaphors."
-- "Business Week"
"Our tastes evolved to help us: delicious food nourishes us and
makes us healthy. John McQuaid, in teaching us about taste,
engagingly shows how our food can be more pleasing and our lives
more healthful. The only thing better than a delicious meal, is a
delicious meal eaten after reading Tasty!"--Paul Jaminet, author of
Perfect Health Diet: Regain Health and Lose Weight by Eating the
Way You Were Meant to Eat
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