Credit: Hannah McQuaid
Wednesday, January 21, 7:30 p.m.
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:
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.
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