Tasty: The Art and Science of What We Eat

In this fascinating journey through the science of taste, McQuaid observes that “everyone lives in his own flavor world,” and that taste is the most subjective of the senses. He explains how taste is formed and experienced as a result of one’s genetic disposition and how flavor is perceived by the brain. The book will leave listeners with ample food for thought. Reader Perkins’s performance of McQuaid’s rich prose sounds lackadaisical. He’s capable at conveying transitions and emphasis, and he shifts comfortably from complicated scientific language to literary references to anecdotes. Yet his energy never really captures listeners. The book is a rich exploration of the science of taste, but the audio edition leaves much to be desired for one of the other senses: sound. A Scribner hardcover. (Jan.)