Book Review and Blog Tour: Taste What You're Missing

Tuesday, March 13, 2012 Posted by Dina N

Book Description
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. Now, 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 Stuckey explains how our five senses work together to form “flavor perceptions,” she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.

Stuckey also provides eye-opening experiments in which you can discover your unique “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.

Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite.

My Thoughts
Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good is a very informative, well written, and all around fascinating read. It offers a refreshing perspective on food and how we experience one of the pleasures in life. The book includes chapters on the workings of the senses, basic tastes, nuances of flavor, and how they all come together. It is an interesting and thought-provoking read, and may be enjoyed by foodies, aspiring chefs and home cooks alike.

Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good is new today from Free Press.

Disclaimer / Disclosure: No compensation was obtained for this post. Cover art, review copy and book description courtesy of the author, publisher or PR firm.


  1. Pricilla said...

    Now I am hungry...

  2. holdenj said...

    It sounds really interesting and I like the cover they used.

  3. Marti Parks said...

    Sounds like a good read.

  4. Char W said...

    How interesting! I had always thought that the tongue was divided into "areas" of different tastes- sweet, salty, etc. because I had learned it somewhere along the way. It would be interesting to see the detail behind how taste is "formed" and to do the experiments she suggests!

  5. Robin O said...

    This sounds fascinating! It's neat that the book includes experiments for us to try. I would love to learn to get more pleasure from every bite. Thanks for the review!

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