The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats

The Taste of Sweet Our Complicated Love Affair with Our Favorite Treats Dismissed as d class by gourmands blamed for the scourge of obesity and yet loved by all the taste of sweet has long been at the center of both controversy and celebration For anyone who has ever f

  • Title: The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats
  • Author: Joanne Chen
  • ISBN: 9780307351906
  • Page: 209
  • Format: Hardcover
  • Dismissed as d class by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into tDismissed as d class by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you thought you knew and reveals a world you never imagined.Sweet is complicated, our individual relationships with it shaped as much by childhood memories and clever marketing as the actual sensation of the confection on the tongue How did organic honey become a luxury while high fructose corn syrup has been demonized Why do Americans think of sweets as a guilty pleasure when other cultures just enjoy them What new sweetener, destined to change the very definition of the word sweet, is being perfected right now in labs around the world Chen finds the answers by visiting sensory scientists who study taste buds, horticulturalists who are out to breed the perfect strawberry, and educators who are researching the link between class and obesity Along the way she sheds new light on a familiar taste by exploring the historical sweet scape through the banquet tables of emperors, the pie safes of American pioneers, the corporate giants that exist to fulfill our every sweet wish, and the desserts that have delighted her throughout the years This fabulously entertaining story of sweet will change the way you think about your next cookie.From the Hardcover edition.

    Taste of Idioms by The Free Dictionary taste of something Literally, to elicit the same sensations of flavor in one s mouth as something else This cake tastes exactly of the one my grandmother used to make By extension, to elicit, evoke, or be associated with a certain kind of sensation, emotion, or experience. Taste of Home Find Recipes, Appetizers, Desserts, Holiday Search recipes for your favorite desserts, appetizers, main dish recipes, and Find an array of easy recipes as well as home cooking tips, kitchen design insights and diet and nutrition information at Taste of Home Magazine. Taste of the Wild Pet Food Based on your Pet s Ancestral Diet Taste of the Wild and Taste of the Wild PREY are high quality, affordable dog and cat foods based on your pet s natural diet In every formula, the first ingredient is from real meat, fish or fowl. Taste of Maine Home Taste of Maine th Anniversary Fresh Maine Seafood Since Our family owned and operated restaurant serves fresh, mouth watering Maine lobster and seafood, perfectly complimented by our great steaks Goodwins Welcome Taste of the Catskills Festival Delhi New York The Taste of the Catskills Festival is a family friendly event that showcases the food, beer, crafts, and wine of our region. Watch The Taste TV Show ABC The Taste has been added to My List Create an ABC Account to save your favorite shows and continue watching where your left off Do you enjoy the taste of cum Why Quora Jul , The taste and smell vary quite a bit from guy to guy and I ve heard other women complain that their boyfriends have terrible cum that tastes really bitter and nasty, but all the guys I ve been with have had great semen What does semen taste like Quora Jul , Yes, the taste may actually depend on which part of the tongue you use to taste the semen So, if you don t want to taste the saltiness of your man s fluids and still want to please him with oral sex and swallowing, just experiment and take it in a part of the tongue where you can t really feel the taste of the semen. The Taste Costa Mesa Hotels, Los Angeles Times The Savor the city as The Taste, Los Angeles Times annual celebration of the Southern California culinary scene, with a new session in Costa Mesa at The MET over two days in October. The Taste Los Angeles Times So Cal Food Drink Events About the Taste The flavors of tomorrow combine with the culinary traditions of Los Angeles and Costa Mesa at The Taste Showcasing the very best from the capital of culinary innovation Southern California.

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    • Joanne Chen

      Joanne Chen Is a well-known author, some of his books are a fascination for readers like in the The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats book, this is one of the most wanted Joanne Chen author readers around the world.

    151 thoughts on “The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats

    • This book was not nearly as good as I had hoped. The author tried to touch on too many topics and so left them all a little unfinished. She interviews many different sorts of scientists and others who study sweets and flavors and they really carry the book. I wish I could have just read all her interviews word for word. Instead she injected a little too much anectodal evidence for my liking--especially because her anecdotes just say the same thing over and over again. I get it--you like cake, me [...]



    • Just finished Joanne Chen’s The Taste of Sweet: Our Complicated Love Affair with our Favorite Treats. I’m a huge anthropology of food fan thanks to a prof at good ol’ MHC so I’ll never hesitate to pick up a book like this.While others may be more fascinated in the biological background behind sweet or the chemical composition of sugar substitutes, I was more interested in Chen’s discussion of the way sweetness and taste are constructed based on a variety of factors.She also included a [...]


    • Some of it was boring to get through but I'm glad I read this. The biggest thing I learned is that everyone has different numbers & kinds of tastebuds & they are in different locations. This affects how you determine taste, levels of sweetness & bitterness, reactions or non-reactions to it. A PROP test can determine if you are a "taster", "non-taster", medium, or super-taster. People who react badly to vegetables my have 100 to 1000 times a greater sensitivity to bitterness than you. [...]


    • This book is popular science, written by a frequent contributor to mainstream women's magazines. It does a decent job of simplifying biology, chemistry, anthropology and other disciplines as related to "sweets." I wish the author had left herself and her personal anecdotes out of it a bit more.As for the science stuff, some of it was really interesting. I liked the section on super-tasters, non-tasters, etc. and the related studies that have been done on them. Like, what birth order has to do wi [...]


    • When I picked this up I'm not sure what I was expecting, but I wasn't expecting it to be such an interesting, informative book. I loved reading about all the studies done and theories out there on sweets. It has me wondering, once again, what kind of taster I am - I know I am not a non taster.This was a book that I could discuss with my family easily. A good way to share things about nutrition with my children without sounding like a parent. My son even asked me once what I had learned new in th [...]


    • Very interesting book - covered so many different aspects of our attraction to sweetness. I was fascinated by the concept of tasters and super tasters and the chemistry behind sugar replacements. Me, I have no problem with sugar and fat. I think I was born on the wrong continent. I'm with the French - when you say "heavy cream" I say "whipped!"A good book to read to take a look at your associations with foods and how to improve the relationshp and let the guilt go. Food is to be enjoyed. We have [...]


    • Not As Sweet As Can BeI bought this book hoping it would be another madcap adventure in the land of plentiful sweets, but was disappointed to find investigative reporting applied to sweet stuff. Though the book is definitely uber-researched and well-written, I kept waiting for author Chen to bust out a chapter on her favorite sweets. Instead, she teases the reader with tiny personal insights, then dives headlong into the complications of the chemistry of sweet. Fascinating, if a bit dry at times [...]


    • Parts of this book on sweetness and the human relationship to sweets were fascinating, while others felt dry, overdone, or just not explored sufficiently. Chen interviewed some brilliant food scientists, but I like some of their books on the topic better (Wansink, Marion Nestle, etc) Plus, it wasn't really a thorough exploration of the psychology and physiology of sweets, but instead a very personal journey through her own understanding of sweets and the role it plays. But, interesting and mouth [...]


    • As I've noted elsewhere, this book could have used some good editing--it's one of those "too long to be an article/too short to be a book (without generous margins and leading)" titles. But there are some great and fascinating tidbits in here about the science of tasting, the differences between real sugar/sugar substitutes/high-fructose corn syrup, and the like. It's a fairly quick read, so it's easy to zoom through the less interesting parts.


    • Chen explores the history, science, psychology, and pleasure of America’s relation with sweetness. Sweets for Chen mean cookies, cakes, pies, desserts, ice cream, and chocolate. This book is incredibly useful for bringing together the latest knowledge from every corner as it impacts on what sweetness means in American culture. (But strange that in a book on sweetness, she has almost nothing to say about candy itself.)


    • This caught my eye at the library because of the obvious draw the cover has on it! I have a major sweet tooth and I thought this might be able to tell me why! It did, kind of. But it certainly opened my eyes to the whys of what people choose to eat. I often refer to myself as a food snob and now I know why. But I also used to look down on people who enjoyed eating mediocre food, and now I cannot judge them any longer. It is just their genetics that bring them the pleasure of that food.


    • Meh - it was ok. I didn't feel like the book had any focus. It was more historical than thought-provoking, which is what I hoped the book would be. More like Michael Pollan's books than a historical narrative or explanation of sweetness. I will say that the last 2-3 chapters were exactly what I was hoping for, and really caused me to think about the relationship between sweet, socioeconomics, and science. If only the rest of the chapters were as engaging!


    • A straightforward work of pop science. You might argue too straightforward; a lot of Chen's "discoveries" are things that we probably already knew, intuitively or otherwise. Repetitive too; this could have easily been trimmed down into a very decent magazine article. Instead, it's a so-so book; unprovocative, inoffensive, unremarkable.


    • More research for the Food Class: how has the chemical taste of mango changed since more Americans have eaten actual mangoes? How do artificial sweeteners work (and the aspartame-Rumsfeld connection)? Why are super-tasters less likely to be binge drinkers? How does class influence shopping choices? Why doesn't ice cream sell better in China?


    • I had to read this for a Non-Fiction book report. And the book had to be over 100 pages. Pure Torture! The book itself wasn't torture, but the fact that I absolutely despise non-fiction books didn't make it very exciting. Although I did like how the author tried to put hints of humor throughout it. And I must say that I did learn something(s).


    • 2.5 stars. Liked the information presented but felt there was too much filler (mostly generalizations along the lines of "We feel X about dessert because Y"). I was interested in the info about tasters, non-tasters, and super-tasters - and the exploration of why some people experience certain tastes more intensely than others. I did appreciate that the author was unabashedly pro-dessert!


    • i think i would've liked this book more if i hadn't already read lots of food marketing/nutritional science type stuff before. felt like a lot of the studies in here were ones i already read about in other books. oh well!


    • Alright, but a bit disappointing. I was looking forward to reading about one of the things I like best (sweets!), but the book was not as focused as it could have been. There are some good bits of information, but the book really doesn't gel.





    • An interesting non-fiction about why we are all such sweet addicts. There is lots of information about artificial sweeteners, which I found intriguing.


    • A meandering, interesting, but empty read. I learned a little about the chemistry of taste, and could certainly concur with the author's desire for sweets, but wouldn't recommend the book.


    • I think I new a lot of this stuff anyway, but it was pretty interesting and fairly comprehensive.


    • I think I read this and liked it, but it was so long ago that I'm not at all certain. Dates are super approximate.


    • A joyride through the land of sweet. You learn something, you salivate at the constantly mentioned foodstuffs. Informative. I like the author's voice.


    • Very informative. I love food, especially ice cream. Reading this only confirmed what I love. I discovered I am a super taster.




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