Author John McQuaid blends science, history and cultural analysis to reveal the emerging new understanding of taste and flavor, and what it might mean for our future. His new book is Tasty: The Art and Science of What We Eat. Mindy Todd hosts this interview on The Point. Later in the hour we hear a PRX Stem Story Project: scientists now realize that what we eat is just a small part of our dining experience. Plate size and color, what the cutlery is made of, even background sounds; all can affect how we enjoy our food.
The World of Taste and Flavor: Subtle But Powerful
J. Junker
