On Taste
in humans and other animals
$32.46
- Hardcover
112 pages
- Release Date
11 May 2026
Summary
A Taste of Knowledge: Exploring the Science of Flavor
Are there only five basic tastes, or is there more to the story? Why do we crave some flavors while others are “acquired tastes”? Do animals experience taste the same way we do? How did our sense of taste even evolve?
In this engaging book, leading researchers Davide Risso and Gabriella Morini delve into the fascinating science of taste. Journey through millions of years of evolution, from microbes to humans, as they expl…
Book Details
| ISBN-13: | 9780231221290 |
|---|---|
| ISBN-10: | 0231221290 |
| Author: | Davide Risso, Gabriella Morini, Translator Elettra Pauletto |
| Publisher: | Columbia University Press |
| Imprint: | Columbia University Press |
| Format: | Hardcover |
| Number of Pages: | 112 |
| Release Date: | 11 May 2026 |
| Weight: | 0g |
| Dimensions: | 216mm x 140mm |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History |
What They're Saying
Critics Review
With remarkable expertise and occasional wry humor, Risso and Morini bring the science of taste to life. On Taste is an engaging, authoritative, and deeply informative read for anyone interested in the sensations that shape our eating experiences. – Marco Tizzano, Department of Basic and Translational Sciences, University of Pennsylvania School of Dental Medicine.A fascinating and beautifully detailed study, On Taste combines scientific rigor with genuine curiosity. Risso and Morini reveal the intricate ways our senses connect us to the world, offering insights that will intrigue food lovers and science enthusiasts alike. – Demet Güzey, author of Mustard: A Global History
About The Author
Davide Risso
Davide Risso is a molecular biologist who specializes in taste and nutrition science. He received a PhD from the University of Bologna, and he has held research roles for major international food companies.
Gabriella Morini is assistant professor of taste and food sciences at the University of Gastronomic Sciences of Pollenzo, Italy, and scientific director of the Pollenzo Food Lab. She is also a visiting scientist in the Department of Food Science at the University of Copenhagen.
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