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Tasty: The Art and Science of What We Eat by John McQuaid is a fascinating and deeply researched investigation into the mysteries of flavour--from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution. With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, "Tasty" tells the story of the still-emerging concept of flavour and how our sense of taste will evolve in the coming decades.