July 2008 - Barnes & Noble
The Taste of Sweets is selected as part of Barnes & Noble's Discover Great New Writers program.

May 2008 - The Food Section
The Food Section talks sweets with an author Q&A. Click here to see what she has to say.

May 2008 - Body + Soul Magazine
Managing your appetite is sometimes a case of mind over matter...delicious, delicious matter. Click here to read more.

May 2008 - Shape Magazine
The Taste of Sweet gets a healthy seal of approval from Shape. Click here to see the article.

April 2008 - The Wall Street Journal
The Wall Street Journal balances the books and its diet with help from the Taste of Sweet. Find out the bottom line here.

April 2008 - Gothamist
An apple tart recipe worthy of gothamist's Big Apple. Find it here.

April 2008 - Story Broads
Suzanne Forster takes the quiz and realizes it's all a question of taste. Read it here.

April 2008 - AOL Food
AOL takes on the Supertaster Quiz and passes with flying colors. Take the interactive quiz here.

April 2008 - People Magazine
The Taste of Sweet makes People's "Great Reads" list. Click here to see the article.

April 2008 - Fitness Magazine
Fitness' Fit 5 Musts for This Month features The Taste of Sweet. Click here to see the article.

April 2008 - The Cupcakery
Some sweet words from the fine folks at The Cupcakery. Click here to read more.

March 2008 - Cakespy
Cakespy gives its readers a little food for thought. Click here to read more.

March 2008 - Nonfiction Addiction
Nonfiction Addiction gets the craving for something sweet. Click here to read more.

January 2008 - Publishers Weekly
In her thoughtful first book, Chen, a longtime magazine editor and writer, examines the physical, psychological and historical relationship between sweet flavors and humans, especially Americans. She begins by looking at how we taste by examining the human tongue, and taste buds in particular, meeting up with a psychologist whose work strongly suggests that some of us simply taste things differently. But while the tongue just absorbs this information, the stomach and the brain communicate what we like, what we want more of, whether we’ve had enough or whether one or the other or both wants to override the system for a variety of reasons, including emotional ones, and permit overindulgence. The author follows a technician whose work includes finding and using flavor components such as the “1950s strawberry.” Turning her focus to stateside sweetness in the second half of the book, Chen argues that for a variety of historical and cultural reasons we Americans are uniquely vulnerable to sweetness because of external factors, thus, our uneasy relationship with it. The result is a large industry for and about sugar, another against, yet another for artificial sweeteners and connected others such as those for nutrition, exercise and diet.