Tasty is a fascinating and deeply researched investigation into the mysteries of flavor-from the first bite taken by our ancestors to scientific advances in taste and the current foodie revolution.
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Tasty is a fascinating and deeply researched investigation into the mysteries of flavor-from the first bite taken by our ancestors to scientific advances in taste and the current foodie revolution.
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Edition:
2015, Scribner Book Company
Hardcover,
New
Details:
ISBN:
1451685009
ISBN-13:
9781451685008
Pages:
304
Publisher:
Scribner Book Company
Published:
01/2015
Language:
English
Alibris ID:
18081892485
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New. Size: 6x1x9; New.
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Edition:
2016, Scribner Book Company
Paperback,
New
Available Copies: 5
Details:
ISBN:
1451685017
ISBN-13:
9781451685015
Publisher:
Scribner Book Company
Published:
1/12/2016
Alibris ID:
18060217792
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New in New jacket. Tasty: The Art and Science of What We Eat (Paperback or Softback)
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Edition:
2016, Scribner Book Company
Paperback,
New
Available Copies: 10+
Details:
ISBN:
1451685017
ISBN-13:
9781451685015
Publisher:
Scribner Book Company
Published:
2016
Language:
English
Alibris ID:
16939899286
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Seller's Description:
New. Trade paperback (US). Glued binding. 304 p.
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Edition:
2015, Scribner Book Company
Hardcover,
New
Available Copies: 10+
Details:
ISBN:
1451685009
ISBN-13:
9781451685008
Pages:
304
Publisher:
Scribner Book Company
Published:
2015
Language:
English
Alibris ID:
17974570019
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BRAND NEW. 9781451685008.
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Edition:
2015, Scribner Book Company
Hardcover,
New
Available Copies: 10+
Details:
ISBN:
1451685009
ISBN-13:
9781451685008
Pages:
304
Publisher:
Scribner Book Company
Published:
2015
Language:
English
Alibris ID:
16667328910
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New. Sewn binding. Cloth over boards. 304 p.
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Edition:
Paperback,
New
Available Copies: 10+
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New. Special order direct from the distributor.
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2015,
Scribner Book Company
ISBN-13: 9781451685008
Hardcover
2015,
Thorndike Press
ISBN-13: 9781410478665
Large type / large print
Hardcover
2015,
Tantor Audio, Old Saybrook
ISBN-13: 9781494557027
MP3 - CD edition
MP3 format
All Editions of Tasty: The Art and Science of What We Eat