What Makes Food Taste So Good?
Deliciousness is the happy result of a surprising blend of factors, some of which have nothing to do with your taste buds
Michael Moyer is the editor in charge of physics and space coverage at Scientific American. Previously he spent eight years at Popular Science magazine, where he was the articles editor. He was awarded the 2005 American Institute of Physics Science Writing Award for his article "Journey to the 10th Dimension," and has appeared on CBS, ABC, CNN, Fox and the Discovery Channel. He studied physics at the University of California at Berkeley and at Columbia University.
What Makes Food Taste So Good?
Deliciousness is the happy result of a surprising blend of factors, some of which have nothing to do with your taste buds
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