Taste: Surprising Stories and Science About Why Food Tastes Good

by Barb Stuckey

Whether it’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good—now here’s the amazing story behind why you love some foods and can’t tolerate others.Through fascinating stories from Barb Stuckey—a seasoned food developer to whom food companies turn for help in creating delicious new products—you’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique “taster type” and to learn why you react instinctively to certain foods. You’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.

Genres: Food, Nonfiction, Science, Cooking, Culinary, Food Writing, Cookbooks

418 pages, Kindle Edition

First published March 13, 2012

Reviews

[Gretchen Rubin]

I loved this book! A fascinating exploration of taste, by someone who is a "food inventor."

[Orsolya · Rating 5 out of 5]

Whether you are a foodie, someone interested in the biology/science of food consumption, posses an inclination regarding brain perceptions of taste, or are simply seeking a unique read; “Taste You’re Missing” by food developer/marketer Barb Stuckey will satisfy your cravings (pun intended).

“Taste” passionately dives into the science of taste. Stuckey clearly knows her thesis well and is excited to share it with the world. As early as the introduction, the reader is immersed in fun facts and scientific information. By page 50, one will either be taking notes or enthusiastically sharing the knowledge gained with others. However, this wealth of information can be overwhelming. In fact, “Taste” is rather scholarly and academic overall (including scientific jargon although Stuckey describes these terms well and substitutes them with layman’s terms); and requires breaks in reading if one actually desires to retain the information. Although very interesting and compelling, “Taste” can be consuming (another pun!) and requires brain energy: not a light read.

Stuckey does break up the heavy texture by including personal, lighter stories and insight, home experiments, and illustrations to help the reader along. These are easy to decipher and supplement the text quite well.

“Taste” is divided into three sections with the first describing how other senses effect the flavor of foods (taste and flavor are two different things!). Not only is this a solid foundation for the book but the information is also simply amazing. Combining psychology with science, the reader will learn about aspects which never crossed his/her mind but yet, affects daily food consumption. There are several “Oh that explains my experience!” light bulb moments. Although I won’t spoil the information, it is enlightening. Upping the ante on interactivity, Stuckey also offers kits to be requested from her website for at-home experiments (which, off-topic, resulted in me thinking of terrific science fair experiments for children).

Again, although Stuckey’s work can be overwhelming in the breadth discussed; the pace is faster and smoother than one would imagine. Stuckey keeps the ratio of science to accessibility in a perfect range allowing the average reader to understand the text with ease. However, there are moments when Stuckey repeats herself (which is obviously done so that the reader truly understands the material versus due to a lack of information on the topic).

The second section of “Taste” focuses on each individual taste. These chapters are less scientific and slightly disorganized without a clear objective, but they are well-written and interesting, nonetheless. The third section is somewhat of a social sum-up of the topics discussed. Although equally fascinating and informative, some may be deterred by Stuckey’s overly familiar writing style using cuss words and even describing marijuana/food experiments she conducted which may, to some readers, be interpreted as unprofessional.

“Taste” concludes with tips on how to better savor foods, enjoy meals, and introduce new foods to children, etc. It is a smooth and well-rounded finish (thinking in food terms, now!).

For those readers who judge on the sources used (or lack thereof), Stuckey uses a sufficient amount of primary and secondary sources which satisfies the question of whether she speculates or not.

Overall, “Taste” is unlike most books out there which the average reader will be concerned with but if you eat, and we all do; you MUST read this. Unique and creative, yet informative and scientific, Stuckey won’t let you down with “Taste What You're Missing”.

[Book Him Danno · Rating 5 out of 5]

For starters I want to tell you all that I am a test tester for a large food manufacturer where I live. Panels I have participated in are; salsa, bacon(fresh and microwave, refrigerator and shelf stable), shredded pork, pork ribs, macaroni and cheese, and thank heaven I missed out on the chicken broth panel. This is a very part-time job, a few weeks each year is all. We do not decide if we like a product, we tell them how much of any item we can taste in the product, ie: salt, sugar, smoke, tomato, onion, vinegar, etc. Each panel can take anywhere from a few days to a few weeks and then is usually repeated a few times during the next few years.

With that out of the way I have to say that this book is fantastic!!! It is interesting and thought provoking. Why do we eat what we eat? What do we really taste? Is it too salty or too sour or maybe even bitter? In panels we throw around words like, rancid, porky, piggy(sometimes not really sure what that tastes like), sweet, sour, rich, acidic…etc. This book talks about terms they use in food manufacturing and taste panels. I loved the exercise at the ends of the chapters. Without your nose you really can’t tell what you are tasting…amazing.

Why do we over eat? Why are some kid’s better eaters than others? My kids are great eaters, they try anything and love most foods. We have one who doesn’t like beans, one who doesn’t like onions, one that doesn’t like hamburgers(he calls it ‘murder burger’ so I think it’s the vegetarian Aunt who he is following not the taste…he will eat meatloaf) and one who doesn’t like peas. Meals at our house are varied and strange at times and yet we all eat well. Eat well when you are pregnant and maybe your kids will eat like you. HUM….that is interesting.

Anyone out there who eats….oh that’s everyone(that is the reason for the 5 stars everyone should read this book)…will love this informative, interesting, and fast to read book. Taste…what are you missing? You will be surprised!

[Jenny · Rating 4 out of 5]

I heard about this book when Barb Stuckey was interviewed on Science Friday on NPR. She expressed the same thing that she wrote in her introduction, which is that she went in search of a book detailing the information she was looking for, couldn't find it, and as a consequence researched and wrote it. It grabbed my attention right away. This book is an absolute must read if you have even a passing interest in food science. If you love Cooks Illustrated because it tells that it wants you to add a splash of sherry vinegar into your winter greens because it balances out the flavors, but never really knew precisely why, this book explains it. Or why they want you to deglaze the fond off your pot with wine or chicken broth. Or why they want you to add reduced cremini mushrooms and beef marinated in soy sauce in your beef soup. SO. FASCINATING.

Along with the scientific information Stuckey offers in this book, she also provides anecdotal examples (both her own anecdotes and anecdotes involving others) and injects her own humor into all of it. I honestly laughed out loud when she addressed the mythical dessert stomach that I frequently claim I have. Additionally, she has little food tasting experiments you can do on your own or with friends at the end of each chapter, plus a list of resources at the end including a fairly comprehensive list of smell and taste treatment centers (there's one in DC!).

Foodies, read this book. Keep it handy for reference, especially when you have children. It'll go some way to explaining their crazy eating behavior.

[Claire · Rating 4 out of 5]

This book surprised me with how engaging it was. I've basically always been surrounded by people with the mindset that there are way more interesting things to do with life than talk about and spend money on food, and I still think they're right. However, the fact is, we do all eat food every day, so the science in this book can be meaningful and interesting to anyone. Worth a read if you're into introspection or just generally understanding how the world works.

[Autumn Nicole · Rating 3 out of 5]

I enjoyed this book for the most part. I found the authors writing style interesting and engaging and also enjoyed all the stories she shared about herself and other people. This book is full of a lot of fascinating information about cooking, eating and just food in general.

There were several things I didn't like though - the author was a wine/alcohol drinker and even made herself high for an experiment. She also talks about her relationship with her fiancé and that they live together. And several times she actually compares eating to sex.

Because of that, I would advise that this book be read with a grain of salt - I certainly wouldn't recommend her lifestyle - but overall, it was an interesting book.

[Jeannie · Rating 4 out of 5]

The author writes with much personal narrative to present some very interesting science in the area of sensory and perceptual psychology of taste. For the purely science-minded, it can be distracting to read so much personal sharing, but I found her approach to be engaging and enjoyable; it definitely avoided the dry and overly clinical approach to science for the general public.

I appreciated her knowledgeable expertise and ability to discuss cross-modal influences in sensory information processing and how they affect taste perception. Contrary to most people's thinking, taste experiences do not happen in a vacuum. No human sense does, whether it is aural, olfactory, tactile or visual. But so many people in culinary and food & drink businesses fail to see the big picture of how the brain works in sensory and perceptual information processing and its relationship to human behavior and decision making.

Eventually, I do believe people will come to see the errors and misunderstandings they have in sensory and perceptual psychology, and they will eventually understand that when we talk about "taste," we should also be talking about other things, such as memory in the brain (limbic system), sound's ability to alter the perception of sweetness, environmental influences in tasting, and many other non-gustatory but relevant stimuli and events. It's my opinion that many followers who think that "taste happens in a vacuum" really have no science understanding in the area of psychology or neuroscience, and they are merely projecting a misinformed opinion or personal belief system that is not fact-based about real-world taste experiences.

What Harold McGee did for the "science of cooking," Barb Stuckey has done for the "science of taste." Of course, there are more resources out
there to delve into the science behind taste, but one will find Stuckey's book to be quite comprehensive and up-to-date. It is also digestible to read, regardless of one's background.

I only wish there was more discussion about how memory and learning / re-learning in the brain works when one has a taste experience. I do believe that just as researchers have found therapeutic emotional benefits and neuroplasticity with sound, smell and touch stimuli, the same could possibly be obtained through taste stimuli. There could be more research into this area, and it will be exciting to see what the future holds in this area of study.

[Zach · Rating 4 out of 5]

I thought this was a fun guide to the interaction of taste (i.e. what your tongue detects - sweet, salty, sour) and flavor (a more complex sensation that includes your sense of smell and invokes shadowy terms such as "earthy"). It's a little complicated - the lady is a flavor scientist after all - but it hit me just right. As a bonus, there are experiments to "prove" the point of the previous chapter.

While I enjoyed the explanations of reading an fMRI and the structure of neurons in Neurogastronomy, this is much more down to earth but it still has some substance. It has plenty of scientific merit, but it doesn't get stuck in details. The author works for a company who develops flavors for different companies, which is interesting: you can triangulate a flavor and a texture through endless lab experiments.

More than anything, this book has helped me to slow down, try to identify the flavors present, and provide a vocabulary for those flavors. As a result, I'm better at creating meals with balanced flavors, which is pretty cool.

[William · Rating 4 out of 5]

For anyone interested in enjoying food, a thorough study of taste is in order. Stuckey does a fine job mixing research, personal experience (she IS a food taster, after all), and prescriptive advice to help the reader understand how he/she likes or dislikes whatever is put into the mouth.

[Rosalind M · Rating 4 out of 5]

3.95 stars. An enjoyable read with some interesting anecdotes but very repetitive. This is the first foodie book I've read that was written from a professional taster's point of view, and it does offer a slightly different perspective than the usual aficionado's or restaurant critic's voice.

[Rachel Karas · Rating 5 out of 5]

This was a fabulous book, and I feel like I learned so much about the ways that flavor and all of the different senses work. Can't wait to put some of what I learned into practice as I cook!

[Magdalena Golden · Rating 4 out of 5]

What started off a bit so-so turned into a fantastic read, packed with fascinating tidbits. Just to give you an idea - I highlighted 90 passages that I plan to revisit time and again!

One thing I didn't love, though, was the author's overly reassuring tone at the beginning, as if trying to convince readers that the book is accessible. This isn't unique to this book; I've noticed it often in books that touch on science - authors almost apologizing for using words with more than three syllables or anything remotely technical. That kind of rhetoric always irks me, but thankfully, it fades about halfway through.

Another odd aspect is the, how shall I put it, casual alcoholism of the author? Don't get me wrong - I'm no teetotaler, and while I'm far from a connoisseur, I do enjoy a good glass of wine. But the constant "wine-mom" vibes are a bit much. Offhand remarks like "Whoops, dinner should always include wine" feel unnecessary at best and irresponsible at worst. And then there's the downright absurd claim that "European women have been drinking wine in moderation while pregnant for centuries" - as if historical precedent somehow makes it fine. Sure, people did all sorts of things before we knew better, but now that we do know better, brushing off drinking during pregnancy like this is just reckless. Something tells me that, unlike a fine wine, this aspect of the book won't age well...

[Tara DuBose-Schmitt · Rating 4 out of 5]

The science behind taste. This would be a good educational resource because each section includes simple experiments to illustrate each concept.

[Al · Rating 4 out of 5]

This book was a fascinating look into how both humans in general and individual personalities taste. I would have given it 5 stars, except the book's ending was somewhat anticlimactic. I think ending the book on a high note about taste increasing the enjoyment of food would have been a much more suitable ending than her speculations on how taste has affected obesity and how it can possibly stimulate weight loss. Overall, though, it was very well-researched, balanced and interesting.

[Amy · Rating 2 out of 5]

Fascinating subject, annoyingly written. It's trying to be one of those approachable science books, but misses the mark by not delving into the science, and by the author managing to self-importantly insert herself throughout.

[Juli-Ann · Rating 5 out of 5]

Enjoyed this informative yet intriguing book which contained my ideal dose of science - not too much, not too little. I am applying what I've learned and sharing it with others. It will enhance my cooking and eating!

[Kathryn · Rating 3 out of 5]

Definitely worth reading for the very interesting and useful information but not very well written.

[Larry Benfield · Rating 2 out of 5]

In reading this book, I more often felt as if I were sitting in a public health clinic or lecture hall rather than at a dinner table.

[Cynthia · Rating 2 out of 5]

Lots of good information, but dry and tasteless overall. I wanted to love this book, but it left me feeling hungry for more. I'm sorry the puns just write themselves......

[Lauren · Rating 3 out of 5]

This book was not what I was expecting, and I found myself disappointed. For a book so snobbishly committed to the nuance of taste, it completely missed the mark on the nuance of tone.

Taste couldn't decide if it wanted to be anecdotal or academic, and in providing both it was ultimately neither. I quickly tired or and eventually couldn't stand the anecdotes Ms. Stuckey provided about her Northern California dining experiences, her fiance, nor her professional work. It felt like bragging in the worst way, and the condescension was a bitter pill to swallow (pun intended).

The only redeeming quality of this book is the research citations. There was clearly a great deal of research that went into this book, and if only the book had concentrated on that element and left the rest of the personal crap out, the book would have been far better (and shorter). The personal anecdotes made Ms. Stuckey unlikable, and it continued throughout the book.

I recommend this book, but barely. It's mildly entertaining, the research is definitely interesting, and there are some interesting points of consideration.

[Sarahtar · Rating 4 out of 5]

I really enjoyed this book, even though the author assumes readers are all people like her - who love food and eating. I like neither, and I'm reading this book as part of Guest Hollow's Chemistry in the Kitchen, with my fellow food-hating daughter, lol.

It was also pretty interesting from a special needs mom perspective. She talked in several places about loss of smell and how it affects eating - but not about simply having a poor sense of smell like some have poor vision, which we believe my youngest has. She discusses the idea of really focusing on your food while enjoying a meal, not shoving it in while you're distracted with TV or conversation. But my youngest must distract his brain in order to eat at all, because the process of eating is so troublesome for him - even being in the room with some foods is distressing. Her book obviously doesn't even touch on this issue, and why would it - but these experiences just made the book more interesting to read.

[Candy · Rating 4 out of 5]

This book was clearly separated into chapters, each one giving insight into a particular aspect dealing with the title-Taste. We explore the five senses and so much more. This has brought more awareness into my personal life when it comes to flavours.

While there is a lot of useful information, the author is self-absorbed and she takes the subject of food very literally. The title is taste so it can be guessed that only the taste aspect of food would be discussed. This is quite true as only very few paragraphs are dedicated to what food actually is- one mentions how the food on our plates has come from a living, breathing animal.

Also, she makes a point to put down her fiancé many times throughout the book. This may seem amusing initially but it gets irritating after a while. It almost seems like a diary she plans on indulging in long after the book has been published.

[Danielle · Rating 4 out of 5]

It was really interesting to learn more about how we taste and experience food! Stuckey is a professional food developer and thus the book included a lot of anecdotes about food products she’s worked on and restaurants she’s been to. She also offers instructions on how to conduct a lot of at-home experiments which is really neat!

Parts of the book were a bit boring and the writing wasn’t the best, at times it was a little repetitive. However other parts of the book were SUPER interesting like learning more about how astronaut food is developed and how it tastes different in space and they often add peppers or spice to even taste it at all! I also learned how sweeteners all have different intensity curves with some lasting longer than others.

I probably wouldn’t add this at the top of your TBR list unless you’re a huge non-fiction fan or foodie, but I did enjoy it.

[Claire · Rating 4 out of 5]

This book is wonderful for so many reasons. The audiences are limitless - whether you like to cook or eat, are interested in science, or even in sharpening your skills, it will speak to you. The author perfectly balances science jargon with layman’s terms. The topic is so interesting and the content is such that I’d even refer back to it - I’ll be looking to add this to my food literature shelf. And I will certainly never perceive taste the same way again.

[Martina · Rating 5 out of 5]

A great to read for anyone who eats, and who wants to derive more pleasure from eating. Barb Stuckley‘s book will give you practical tools to help you enjoy your future dining experiences to the fullest, and the scientific knowledge that supports them.
At times I found the wealth of information somewhat overwhelming, frantically underlining and taking notes, so I’ll definitely be returning to this volume often, to freshen up on all its useful information.

[Michael · Rating 4 out of 5]

Great exercises to challenge your palate. Easy to navigate chapters based on your curiosity/time. Practical implementation of how to taste and why. Used it to learn more about my palate and the manufactured food industry's ultimate goal of tricking me into thinking it's real butter.

[Molly · Rating 3 out of 5]

There’s a lot of interesting facts about taste and how it works, all very accessibly written. That said, the writing lost its thread every few pages and ultimately the book felt like a collection of accumulated knowledge. There was no thesis or cohesive thought.

[Mark · Rating 4 out of 5]

Fascinating look at how and why we eat. The scientific and social insights are discussed in an informative but casual style, and mixed in with personal anecdotes that inform and amuse. It will change the way I look at and eat food, I hope.

[Nibras · Rating 5 out of 5]

Great book on food and taste

Even though I am somewhat familiar with sense of taste, it was really fun to read this book as the author hives the information from a perspective of her expertise in the food industry. Worth reading if you love food.

[Mark Zodda · Rating 4 out of 5]

Excellent book about taste, smell and why different food combinations taste good. Well-worth the time to read especially for cooks because it explains flavor combinations and ways to get the most from what you're eating. Will buy copies for those in my life who like to cook (and eat). Recommended.