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Tasty
- The Art and Science of What We Eat
- Narrated by: Tom Perkins
- Length: 8 hrs and 19 mins
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Tasty
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Publisher's summary
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras but the mysterious interplay of body and brain.
Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain.
Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going - and why it changes by the day.
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-
Story4.5 out of 5 stars 1,490
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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5 out of 5 stars
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Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
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Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
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Overall4.5 out of 5 stars 549
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Performance4.5 out of 5 stars 485
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Story4.5 out of 5 stars 480
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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1 out of 5 stars
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Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
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That's the Way the Cookie Crumbles
- 65 All New Commentaries on the Fascinating Chemistry of Everyday Life
- By: Dr. Joe Schwarcz
- Narrated by: Walter Dixon
- Length: 7 hrs and 41 mins
- Unabridged
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Overall4.5 out of 5 stars 37
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Performance4.5 out of 5 stars 33
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Story4.5 out of 5 stars 32
Interesting anecdotes and engaging tales make science fun, meaningful, and accessible. Separating sense from nonsense and fact from myth, these essays cover everything from the ups of helium to the downs of drain cleaners and provide answers to numerous mysteries, such as why bug juice is used to color ice cream and how spies used secret inks. Mercury in teeth, arsenic in water, lead in the environment, and aspartame in food are discussed.
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1 out of 5 stars
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Very cavalier attitude
- By Paula on 11-14-14
By: Dr. Joe Schwarcz
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Gulp
- Adventures on the Alimentary Canal
- By: Mary Roach
- Narrated by: Emily Woo Zeller
- Length: 8 hrs and 21 mins
- Unabridged
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Overall4 out of 5 stars 3,893
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Performance4.5 out of 5 stars 3,438
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Story4 out of 5 stars 3,443
Best-selling author Mary Roach returns with a new adventure to the invisible realm we carry around inside. Roach takes us down the hatch on an unforgettable tour. The alimentary canal is classic Mary Roach terrain: The questions explored in Gulp are as taboo, in their way, as the cadavers in Stiff and every bit as surreal as the universe of zero gravity explored in Packing for Mars. Why is crunchy food so appealing? Why is it so hard to find words for flavors and smells? Why doesn’t the stomach digest itself? How much can you eat before your stomach bursts?
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3 out of 5 stars
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Funtastic Voyage
- By Mel on 04-05-13
By: Mary Roach
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- By: Lynn Hoffman
- Narrated by: Adam Verner
- Length: 6 hrs and 50 mins
- Unabridged
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Overall4 out of 5 stars 87
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Performance4 out of 5 stars 77
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Story3.5 out of 5 stars 77
Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
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3 out of 5 stars
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An Ok Beer Book
- By AppleCedAR on 10-21-13
By: Lynn Hoffman
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Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
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Overall4 out of 5 stars 139
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Performance4 out of 5 stars 128
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Story4.5 out of 5 stars 126
If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
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3 out of 5 stars
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Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
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Think and Eat Yourself Smart
- A Neuroscientific Approach to a Sharper Mind and Healthier Life
- By: Dr. Caroline Leaf
- Narrated by: Teri Clark Linden
- Length: 7 hrs and 41 mins
- Unabridged
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Overall4.5 out of 5 stars 394
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Performance4.5 out of 5 stars 332
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Story4.5 out of 5 stars 330
Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.
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3 out of 5 stars
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Great content but a little negative
- By Kevlar on 01-29-17
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The Fruit Hunters
- A Story of Nature, Adventure, Commerce, and Obsession
- By: Adam Leith Gollner
- Narrated by: Stephen Hoye
- Length: 11 hrs and 4 mins
- Unabridged
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Overall4 out of 5 stars 120
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Performance4 out of 5 stars 58
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Story4 out of 5 stars 58
Tasty, lethal, hallucinogenic, and medicinal - fruits have led nations into wars, fueled dictatorships, and even lured us into new worlds. Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of the earth's most desired foods.
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4 out of 5 stars
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Interesting world...
- By Henry Scalfo on 07-16-08
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The Book of General Ignorance
- By: John Mitchinson, John Lloyd
- Narrated by: uncredited
- Length: 4 hrs and 20 mins
- Abridged
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Overall4 out of 5 stars 425
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Performance4.5 out of 5 stars 320
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Story4.5 out of 5 stars 320
Misconceptions, misunderstandings, and flawed facts finally get the heave-ho in this humorous, downright humiliating book of reeducation based on the phenomenal British best seller. Challenging what most of us assume to be verifiable truths in areas like history, literature, science, nature, and more, The Book of General Ignorance is a witty “gotcha” compendium of how little we actually know about anything. It’ll have you scratching your head wondering why we even bother to go to school.
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4 out of 5 stars
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Interesting.
- By A. Hawkbird on 12-07-08
By: John Mitchinson, and others
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This Is Your Brain on Parasites
- How Tiny Creatures Manipulate Our Behavior and Shape Society
- By: Kathleen McAuliffe
- Narrated by: Nicol Zanzarella
- Length: 8 hrs and 20 mins
- Unabridged
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Overall4.5 out of 5 stars 1,098
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Performance4.5 out of 5 stars 978
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Story4.5 out of 5 stars 976
A riveting investigation of the myriad ways that parasites control how other creatures - including humans - think, feel, and act. These tiny organisms can live only inside another animal, and, as McAuliffe reveals, they have many evolutionary motives for manipulating their host's behavior. Far more often than appreciated, these puppeteers orchestrate the interplay between predator and prey.
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3 out of 5 stars
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Entertaining but questionable studies
- By mdkoci on 01-02-17
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Farmacology
- Total Health from the Ground Up
- By: Daphne Miller MD
- Narrated by: Sarah Mollo-Christensen
- Length: 8 hrs and 14 mins
- Unabridged
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Overall4.5 out of 5 stars 357
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Performance4.5 out of 5 stars 311
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Story5 out of 5 stars 308
Can urban farms reduce neighborhood crime? These may not sound like typical questions for a family physician to consider, but in Farmacology, Daphne Miller, MD, ventures out of her medical office and travels to seven innovative family farms around the country on a quest to discover the hidden connections between how we care for our bodies and how we grow our food. Miller also seeks out the perspectives of noted biomedical scientists and artfully weaves in their research, along with stories from her own practice. Farmacology offers a profound new approach to healing.
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5 out of 5 stars
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Crystals and all - great book
- By Topherwayne on 02-22-20
By: Daphne Miller MD
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The Dental Diet
- The Surprising Link Between Your Teeth, Real Food, and Life-Changing Natural Health
- By: Dr. Steven Lin
- Narrated by: Steven Lin
- Length: 7 hrs and 57 mins
- Unabridged
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Overall4.5 out of 5 stars 181
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Performance4.5 out of 5 stars 154
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Story4.5 out of 5 stars 156
Throughout the years, dental health has often been characterized as a reflection of our overall health, where bad oral health results from issues with other parts of our body. But what if we flipped the paradigm? What if we thought about dental health as the foundation for our physical health as a whole?
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3 out of 5 stars
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Introductory; disappointing for the well-read
- By Dave the Love Enforcer on 10-31-18
By: Dr. Steven Lin
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Overall4.5 out of 5 stars 82
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Performance4.5 out of 5 stars 69
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Story4.5 out of 5 stars 69
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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4 out of 5 stars
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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The Science of Cheese
- By: Michael H. Tunick
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Unabridged
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Overall4 out of 5 stars 176
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Performance4 out of 5 stars 149
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Story4 out of 5 stars 151
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
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5 out of 5 stars
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Science, Humor, Education and Brilliance
- By Mr.CS on 01-05-15
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Catching Fire
- How Cooking Made Us Human
- By: Richard Wrangham
- Narrated by: Kevin Pariseau
- Length: 6 hrs and 46 mins
- Unabridged
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Overall4 out of 5 stars 906
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Performance4.5 out of 5 stars 628
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Story4.5 out of 5 stars 628
Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution.
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4 out of 5 stars
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Fascinating book about early human development...
- By KevinH on 12-10-09
By: Richard Wrangham
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A Brief History of Vice
- How Bad Behavior Built Civilization
- By: Robert Evans
- Narrated by: Tristan Morris
- Length: 7 hrs and 42 mins
- Unabridged
-
Overall4.5 out of 5 stars 942
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Performance4.5 out of 5 stars 817
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Story4.5 out of 5 stars 816
Guns, germs, and steel might have transformed us from hunter-gatherers into modern man, but booze, sex, trash talk, and tripping built our civilization. Cracked editor Robert Evans brings his signature dogged research and lively insight to uncover the many and magnificent ways vice has influenced history, from the prostitute-turned-empress who scored a major victory for women's rights to the beer that helped create - and destroy - South America's first empire.
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4 out of 5 stars
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Funny and somewhat informative
- By Neuron on 08-20-16
By: Robert Evans
What listeners say about Tasty
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- SAMA
- 11-26-17
The Science of Flavors, or Why I Love Hot Sauce
This audiobook covers the basic flavors as well as the art of tastemaking. There's a lot more going on in the food industry than the average person knows, and this book explains in detail what happens to deliver the tasty stuff we know and love to us.
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Overall4 out of 5 stars
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Performance4 out of 5 stars
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Story4 out of 5 stars
- Thomas
- 05-06-16
A good solid 4 stars
The narration sounded kind of boring at first but the performance picked up as the book got more interesting. Overall, an interesting read that looks at the food we eat as what defines as as humans. This it had a thought-provoking quality to it by the end of the book. I think some parts were too detailed and lost the listener's interest. I'm more interested in the neuroscience aspects of taste so that kept my attention quite strongly. Whether you're a foodie, a scientist, anthropologist, engineer or whathaveyou I think most people would find it interesting and will get something out of it so I recommend the purchase.
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2 people found this helpful