John McQuaid <br/><br/>
Tasty  : The art and science of what we eat 

 - New York  Scribber, A division of Simon & Schuster  2015 
 - vii, 291 pages 
<br/><br/> includes index 
<br/><br/> The struggle to satisfy and understand the kids' strange and contradictory food choices (the elder liked super-hot peppers and limes, the younger rice, pasta and cheese) was the inspiration for Tasty. 
<br/><br/><br/>In english 
<br/><br/><label>ISBN: </label>9781476794877 
<br/><br/><label>Subjects--Chronological Terms: </label><br/>Food  
<br/><br/><label>Subjects--Topical Terms: </label><br/>science of food--sense