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Author: Beth Bolden
Publisher:
ISBN: 9781964691015
Category : Fiction
Languages : en
Pages : 0
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Book Description
Almost pop-star Landon Patton has just turned a corner on the worst two years of his life: dropped by his label and dumped by his ungrateful ex-boyfriend. However, his new agent's brilliant plan for Landon's superstardom doesn't have anything to do with his music - it's called Kitchen Wars, and it's the hottest new reality show on TV. Landon wishes he could have nothing to do with it. Since the first morning he mixed flour and water, Quentin Maxwell knew he wanted to be a baker. After becoming the pastry chef at a popular LA bakery, anyone else might be satisfied. But Quen wants to call his own shots. Going on Kitchen Wars to win the money for his own bakery seems like a huge risk, but maybe it's worth it. They're an unlikely pair. Landon can't even figure out how to turn an oven on, while Quentin makes his living with one. But with each passing week on Kitchen Wars, they discover what a great team they make - on set, off set, and between the sheets. Winning should be everything, but what happens when the tastiest pairing is their own? Taste on my Tongue is a 80,000 word standalone gay romance featuring two men falling adorably in love, reality TV shenanigans, and too much food porn. Don't read hungry!
Author: Beth Bolden
Publisher:
ISBN: 9781964691015
Category : Fiction
Languages : en
Pages : 0
Get Book Here
Book Description
Almost pop-star Landon Patton has just turned a corner on the worst two years of his life: dropped by his label and dumped by his ungrateful ex-boyfriend. However, his new agent's brilliant plan for Landon's superstardom doesn't have anything to do with his music - it's called Kitchen Wars, and it's the hottest new reality show on TV. Landon wishes he could have nothing to do with it. Since the first morning he mixed flour and water, Quentin Maxwell knew he wanted to be a baker. After becoming the pastry chef at a popular LA bakery, anyone else might be satisfied. But Quen wants to call his own shots. Going on Kitchen Wars to win the money for his own bakery seems like a huge risk, but maybe it's worth it. They're an unlikely pair. Landon can't even figure out how to turn an oven on, while Quentin makes his living with one. But with each passing week on Kitchen Wars, they discover what a great team they make - on set, off set, and between the sheets. Winning should be everything, but what happens when the tastiest pairing is their own? Taste on my Tongue is a 80,000 word standalone gay romance featuring two men falling adorably in love, reality TV shenanigans, and too much food porn. Don't read hungry!
Author: Buffy Silverman
Publisher: Lerner Publications
ISBN: 0761389431
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Examines unusual genetic traits, including tasting the PTC in broccoli, tongue rolling, and smelling asparagus.
Author: Bertil Hille
Publisher: Sinauer Associates, Incorporated
ISBN:
Category : Medical
Languages : en
Pages : 638
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Book Description
This new, fully revised and expanded edition of Ionic Channels of Excitable Membranes includes new chapters on fast chemical synapses, modulation through G protein coupled receptors and second messenger systems, molecules cloning, site directed mutagenesis, and cell biology. It begins with the classical biophysical work of Hodgkin and Huxley and then weaves a description of the known ionic channels together with their biological functions. The book continues by developing the physical and molecular principles needed for explaining permeation, gating, pharmacological modification, and molecular diversity, and ends with a discussion of channel evolution. Ionic Channels of Excitable Membranes is written to be accessible and interesting to biological and physical scientists of all kinds.
Author: John Prescott
Publisher: Reaktion Books
ISBN: 1861899513
Category : Cooking
Languages : en
Pages : 210
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Book Description
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
Author: Christopher H. Hawkes
Publisher: Cambridge University Press
ISBN: 052113062X
Category : Medical
Languages : en
Pages : 445
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Book Description
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Author: David G. Laing
Publisher: Springer Science & Business Media
ISBN: 3642762239
Category : Medical
Languages : en
Pages : 397
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Book Description
Often being vastly underrated the human sense of smell plays an essential role in our life, e.g. in food acceptance, fragrance appreciation, and as a warning device for spoiled food, toxic gases and the presence of fire. The book provides a multidisciplinary up-to-date review of the structure and function of the sense of smell and of how it is influenced by the environment and diseases. It is divided into the following 5 sections: - Anatomy, Physiology and Chemistry - Measurement of OlfactoryResponses - Development and Senescense - Basic Characteristics of Human Olfaction - Clinical and Health Aspects of Olfaction.
Author: Thomas Hummel
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805581238
Category : Science
Languages : en
Pages : 303
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Book Description
Chemosensory dysfunction is a quite frequently occurring problem which significantly affects the patient's quality of life. It can result from infectious agents, environmental factors, toxins, traumatic brain injuries, as well as neurodegenerative diseases. This publication provides up-to-date articles on the chemical senses including the olfactory, trigeminal and gustatory systems. The vomeronasal system and its potential significance in humans is also discussed. Based on recent functional imaging data, the book provides an overview on how the 'lower senses' function, how they work together, for example to produce flavor, how they can be damaged and repaired, and how the function of human chemical senses can be assessed. The publication focuses on chemosensory dysfunction and pays particular attention to taste and its disorders. Renowned experts in their fields of research have contributed their findings to this topical update on chemosensory disorders and made this volume indispensable reading for otorhinolaryngologists and neurologists.
Author: Ole Mouritsen
Publisher: Columbia University Press
ISBN: 0231543247
Category : Cooking
Languages : en
Pages : 424
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Book Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Author: Clare Porac
Publisher: Springer Science & Business Media
ISBN: 1461381398
Category : Psychology
Languages : en
Pages : 257
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Book Description
Lateral preferences are strange, puzzling, and on the surface, not particularly adaptive aspects of behavior. Why one chooses habitually to write or to brush the teeth with the right hand, while a friend or family member habitually uses the left hand, might be interesting enough to elicit some conversation over dinner or a drink, but certainly does not seem to warrant serious scientific study. Yet when one looks at human behaviors more carefully, one becomes aware that asymmet rical behaviors favoring one side or the other are actually a fairly universal characteristic of human beings. In the same way that we are right or left handed, we are also right or left footed, eyed, and eared. As a species, we are quite lopsided in our behavioral coordinations; furthermore, the vast majority of us are right sided. Considering that we are looking at a sizable number of behaviors, and at a set of biases that seem to be systematic and show a predictable skew in the popUlation, the problem takes on greater significance. The most obvious form of lateral preference is, of course, handedness. When studying behavioral asymmetries, this is the issue with which most investigators start. Actually, we entered this research area through a much different route. Around 1971 we became interested in the problem of eye dominance or eye preference. This is a behavior where the input to one eye seems to be preferred over that to the other in certain binocular viewing situations.
Author: Dana Meachen Rau
Publisher: Capstone
ISBN: 9781404810211
Category : Juvenile Nonfiction
Languages : en
Pages : 30
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Book Description
Discusses the sense of taste and how it affects the body.
