Our current cultural obsession with food is undeniable. But, while the advent of the foodie may be a 21st century phenomenon, from an evolutionary standpoint, flavor has long helped define who we are as a species, a new book argues.
In Tasty: the Art and Science of What We Eat, Pulitzer Prize-winning journalist John McQuaid offers a broad and deep exploration of the human relationship to flavor.
"Flavor is the most important ingredient at the core of what we are. It created us," McQuaid writes.