Guest: John McQuaid
[From the Radio Times archive] Of all the senses, taste is the most complex. In his new book, Tasty: the Art and Science of What We Eat, science writer JOHN McQUAID explains how taste has played an important role in the evolution of humans. He also answers the perplexing question of why our tastes differ, why some of us like spicy and others don’t. Then there’s the matter of texture — bland vs. crunchy. Today on Radio Times, it’s all things related to taste and flavor with writer John McQuaid.