On Taste
In Humans and Other Animals
Will be published approx. on 25. August 2026
Book
Hardback
152 pages
978-0-231-22129-0 (ISBN)
Description
Are there only five tastes, sweet, salty, sour, bitter, and umami? Why are some so appealing to us while others are what we call acquired tastes? Do other animals perceive tastes in the same way humans do? How did the sense of taste evolve? Should the hotness of chili peppers, the coolness of mint, and the pungency of garlic be considered tastes? What can taste teach us about our health and our environment?
In this book, two leading researchers take readers on a lively journey through the science of taste. Davide Risso and Gabriella Morini trace its evolution across millions of years, ranging from microbes to octopuses through birds and finally humans. They explain how taste receptors allow us to decode the chemical composition of food and distinguish between edible and toxic items. Evolution has given varied species different capabilities, so pandas lack the ability to taste umami and cats do not perceive sweetness. On Taste also reveals how mosquitoes choose their prey-and why they like some people more than others. Rigorous and accessible, this book shows how taste unlocks the connections between science and culture, letting us understand our foods and our world more richly.
In this book, two leading researchers take readers on a lively journey through the science of taste. Davide Risso and Gabriella Morini trace its evolution across millions of years, ranging from microbes to octopuses through birds and finally humans. They explain how taste receptors allow us to decode the chemical composition of food and distinguish between edible and toxic items. Evolution has given varied species different capabilities, so pandas lack the ability to taste umami and cats do not perceive sweetness. On Taste also reveals how mosquitoes choose their prey-and why they like some people more than others. Rigorous and accessible, this book shows how taste unlocks the connections between science and culture, letting us understand our foods and our world more richly.
Reviews / Votes
Why is food so delicious (or not)? On Taste explains the serious science behind our ability to distinguish flavors so delightfully that anyone can understand how taste physiology works-and for pandas and mosquitos too. -- Marion Nestle, author of <i>What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why It Matters</i> A fascinating and beautifully detailed study, On Taste combines scientific rigor with genuine curiosity. Risso and Morini reveal the intricate ways our senses connect us to the world, offering insights that will intrigue food lovers and science enthusiasts alike. -- Demet Guezey, author of <i>Mustard: A Global History</i> Small and magnificent, this book sets a new baseline for the study and understanding of the physiology of taste. It upturns the classical framings of what taste is in humans and other animals, and it is a must-read for anyone seriously interested in food, cooking, and cuisine. -- Stanley Ulijaszek, nutritional anthropologist and professor of human ecology at the University of Oxford A captivating, fun guide to the science of taste, exploring how flavor shapes our choices and diet. With charm and wit, this English translation brings the original Italian to life, celebrating the passion and care behind cuisine in Italy while making complex science completely accessible and enjoyable. -- Dennis Drayna, human geneticist specializing in taste and sensory genetics With remarkable expertise and occasional wry humor, Risso and Morini bring the science of taste to life. On Taste is an engaging, authoritative, and deeply informative read for anyone interested in the sensations that shape our eating experiences. -- Marco Tizzano, Department of Basic and Translational Sciences, University of Pennsylvania School of Dental MedicineMore details
Series
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Product notice
Trade binding
Dimensions
Height: 216 mm
Width: 140 mm
ISBN-13
978-0-231-22129-0 (9780231221290)
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Schweitzer Classification
Persons
Davide Risso is a molecular biologist who specializes in taste and nutrition science. He received a PhD from the University of Bologna, and he has held research roles for major international food companies.
Gabriella Morini is assistant professor of taste and food sciences at the University of Gastronomic Sciences of Pollenzo, Italy, and scientific director of the Pollenzo Food Lab. She is also a visiting scientist in the Department of Food Science at the University of Copenhagen.
Gabriella Morini is assistant professor of taste and food sciences at the University of Gastronomic Sciences of Pollenzo, Italy, and scientific director of the Pollenzo Food Lab. She is also a visiting scientist in the Department of Food Science at the University of Copenhagen.