John McQuaid is the author of "Tasty: The Art and Science of What We Eat" and his journalism has appeared in "Smithsonian" magazine, "The" "Washington Post", "Wired", Forbes.com, and "Eating Well" magazine. His science and environment reporting for "The Times-Picayune" anticipated Hurricane Katrina, explored the global fisheries crisis and the problems of invasive species. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science, the American Institute for Biological Sciences, and the International Association of Culinary Professionals. McQuaid is a graduate of Yale. He lives in Silver Spring, Maryland, with his wife and two children.
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Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not ju... SEE MORE