Matters of Taste
Peter Graham, 4 December 1986
On Food and Cooking: The Science and Lore of the Kitchen
byHarold McGee.
Allen and Unwin, 684 pp., £20, September 1986,9780043060032 Show More
byHarold McGee.
Allen and Unwin, 684 pp., £20, September 1986,
The French Menu Cookbook
byRichard Olney.
Dorling Kindersley, 294 pp., £12.95, September 1986,0 86318 181 3 Show More
byRichard Olney.
Dorling Kindersley, 294 pp., £12.95, September 1986,
The Good Food Guide 1987
edited byDrew Smith.
Consumers’ Association/Hodder, 725 pp., £9.95, November 1986,0 340 39600 8 Show More
edited byDrew Smith.
Consumers’ Association/Hodder, 725 pp., £9.95, November 1986,
“... on consumer feedback), the most reliable guide to British restaurants, has an interesting article by two scientists on their work with trained ‘taste panels’. It seems that some people are physiologically more sensitive to some chemicals than others and therefore perceive them differently: ‘a matter of taste’ is a figure of speech which would appear ... ”