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	1.	Tasty : the art and science of what we eat / John McQuaid. by McQuaid, John [author.] Edition: First Scribner hardcover edition. Material type: Text; Format: print ; Literary form: Not fiction Publisher: New York : Scribner, 2015Copyright date: Online resources: Contributor biographical information Publisher description Availability: Items available for loan: Odessa College (1)Call number: 664.072 M478T. Add to cart (remove)
	2.	Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. by Mouritsen, Ole G Styrbaek, Klavs Johansen, Mariela Mouritsen, Jonas Drotner Series: Arts and traditions of the table Material type: Text; Format: available online ; Literary form: Not fiction Language: English Original language: Danish Publication details: New York : Columbia University Press, 2014 Online resources: De Gruyter ebrary EBSCOhost JSTOR JSTOR MyiLibrary OverDrive ProQuest Ebook Central ProQuest Ebook Central RBdigital Click here to access online Click here to access online Click for access to e-book De Gruyter, Cover Excerpts Image Availability: Items available for loan: Odessa College (1)Call number: 641.5 M931U. Add to cart (remove)
	3.	Culinary reactions : the everyday chemistry of cooking / Simon Quellen Field. by Field, Simon (Simon Quellen) Material type: Text; Format: print ; Literary form: Not fiction Publication details: Chicago, Ill. : Chicago Review Press, Availability: Items available for loan: Odessa College (1)Call number: 664.07 F456C. Add to cart (remove)