JOHN MCQUAID

John McQuaid

Wednesday, January 21, 7:30 p.m.

TASTY: The Art and Science of What We Eat

Join us for an investigation into the mysteries of flavor - through kitchens, supermarkets, farms, restaurants, massive food corporations, and science labs - from the first bite taken by our ancestors to scientific advances in taste and the foodie revolution.

Tasty explains the scientific research taking place on multiple fronts and explores the most intoxicating taste-related questions:

• How do genes shape our tastes?
• How does the mind assemble flavors from the five senses and signals from the body's metabolic systems?
• How can we better understand the dangerous addictive properties of sweet tasting things?
• Why do some things disgust one person and delight another? For example, I know someone who is disgusted by the flavor of most pizzas, but the majority of people love it!
• What does today's obsessions with extreme tastes tell us about the brain?

 A graduate of Yale, John McQuaid's 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.