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Whether it?s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can?t tolerate others.In Taste What You?re Missing, the first book that demystifies the science of taste, you?ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste--and how you can make the most of it.???? A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating--for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As she explains how our five senses work together to form "flavor perceptions," she tells
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