NCW Libraries

From a soft, fruity banana to sweet trickles of juice, babies explore the sense of taste.

"How do I see things? Why do I have to take a bath? Why do I have to eat my vegetables?" This nonfiction series provides young readers with answers to these commonly asked questions and more, with simple introductions to the senses, good hygiene, nutrition, exercise, and the human body. Each book features colorful photographs and simple text to encourage independent reading.

The self-taught cook and restaurateur explains how to use flavor principles and such ordinary ingredients, as parmesan, tomatoes, and caramelized onions, to ratchet up the flavor of any dish, with recipes illustrating the techniques.

In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture...

"In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior....

Introduces young readers to the sense of taste. Engaging photos show kids using their mouths in relation to real world experiences like smiling and eating a spicy pizza.

Jim Panzee, really likes bananas. And that's all he ever wants to eat. Good luck getting him to try anything else because he is a pretty picky eater.