Taste Matters: Why we like the foods we do
John Prescott, foreword by Heston Blumenthal

Why do we like the foods that we do? What happens when we eat not for nutrient intake but for sensory pleasure? How far are our food preferences determined by genetic inheritance, by maternal diet, by cultural practice? These are some of the questions that sit at the heart of John Prescott's Taste Matters, a book that provides scientific explanations for why we eat in the way that we do.