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In his new book, Tasty, John McQuaid explores the science of what we eat and why:

“Halfway through the book he asks a string of questions that are truly at the heart of his project, two of which are: ‘What makes any food tasty, and why? What biological purpose do such pleasures serve?’

“Answers to these questions prove elusive, but he does work to get at them from numerous angles. He suggests that food originally seemed tasty so that our ancestors would have something to strive for. He doesn’t buy into the idea that we evolved in response to distress and danger, but rather in response to wanting more of a good thing.”