The Taste of Sweet is a treatise on the enjoyment of eating, as viewed through the lens of the taste everyone likes best. Joanne Chen’s eminently readable history, sociology and science of sweetness are backed up not only by research, but by accounts of her personal gastronomical adventures and face-to-face conversations with leading scientists in the field. The science and pleasures of taste have probably never been explained so clearly and delightfully.”

—Robert L. Wolke, Professor emeritus of chemistry, University of Pittsburgh, and author of What Einstein Told His Cook: Kitchen Science Explained

“This fascinating and engagingly written book explains the love and addiction for sweets that so many of us have. And it shows us how to have our cake and eat it too!”

—Wayne Harley Brachman, author of See Dad Cook and Retro Desserts

“Joanne Chen offers a fresh and fascinating perspective on the pastry revolution. The Taste of Sweet is an insightful and witty read for anyone with a sweet tooth.”

—François Payard, pastry chef/owner, Payard

“Joanne Chen’s odyssey through the personal, cultural, and public health implications of America’s ‘favorite food group’ pushes the discussion of sweets far past pretty pastries. This is a delicious book, as serious as dark chocolate and just as satisfying.”

–Molly O’Neill, editor of American Food Writing

“Why do we love the sweets we love? Joanne Chen counts the ways in a book that, like its subject, quickly becomes an addiction.”

—Robert Sullivan, author of Rats and Cross Country

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