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TASTE MATTERS: WHY WE LIKE THE FOODS WE DO. in SearchWorks articles
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How far are our food preferences determined by genetic inheritance, by maternal diet, by cultural practice? These are some of the questions that sit at the heart of John Prescott's Taste Matters, a book that provides scientific explanations for why we eat in the way that we do.
Surveying a broad range of factors, from different cultural traditions to physiological and genetic influences, Prescott argues that in affluent Western societies food selection is increasingly unrelated to survival. Food has become less about nutrient intake, and more about sensory, and sometimes intellectual, pleasure. Moreover, changes in the average modern diet have led to an increase in obesity and high blood pressure. Why and how do our tastes create such paradoxes?
Taste Matters: Why We Like the Foods We Do
With its sensitivity and awareness of such contemporary issues, Taste Matters is a relevant and timely title. Highly accessible and compellingly written, Prescott's book brings scientific research to a wide audience, paving the way for a healthier, more sustainable and informed understanding of taste.
And, they miss the mark, terribly. Their cultural roots are absolutely opposed to one another. If you want to make interesting food, find a point of interest within one culture. That is part of the five-elements theory as well — the wooden board and metal knife — as well as the things you do that alters the food from one state to another.
Maybe have a bunch of flowers or a lovely view that you can look out on. Australian Natural Health Magazine. Join our Pinterest community!. Michael Pollan's Food Rules. Food rules to live by.
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