Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!

Steven Witherly

ISBN 10: 059541429X / ISBN 13: 9780595414291

Published by iUniverse 2007-06-11, 2007

About this Item

Seller Inventory # 6666-GRD-9780595414291

Bibliographic Details

• Title: Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!
• Publisher: iUniverse 2007-06-11
• Publication Date: 2007
• Language: English
• ISBN 10: 059541429X
• ISBN 13: 9780595414291
• Binding: Paperback
• Condition: New

About this title

Synopsis

Our major drive to eat centers around pleasure. But withoutunderstanding the nature of food pleasure and perception, we can'tmake useful modifications to food. Why Humans Like Junk Food:Edible Pleasure Explainedexplores, for the first time, thephysiological basis for "food pleasure" and why these cravings occur.Author Steven Witherly chronicles how chefs and food scientistsmake our favorite foods taste irresistible. He also simplifies andoutlines the various food-related pleasure principles through the useof general observations, aphorisms, and theories. Witherly shares thereasons why we like everything from gourmet coffee to Southern friedchicken, culinary secrets of the top chefs, and the eight biggestcooking mistakes amateurs make. Without even opening a cookbook,Witherly can show you how to use ingredients that will add the mostpleasure to your culinary experience.For the everyday cook, dietician, food scientist, or professional chef,this revolutionary guide can help you improve your cooking byexplaining the physiological power of great-tasting food!

About the Author

Steven Witherly received his BS in dietetics and his MS in foodscience from the University of California, Davis, and his PhD inhuman nutrition from Michigan State University. He has worked forNestlé Foods, Nutrilite, and Herbalife and is currently a food andnutraceutical consultant in Valencia, California.