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11/16/2013 07:28 am ET Updated Dec 06, 2017

The Science Behind The Foods We Love (And The Ones We Hate!)

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By Kate Rockwood

A platter of fresh, briny mussels. A juicy tomato, sprinkled with sea salt. A pint of ice-cold, malty beer. Is your mouth watering -- or your nose wrinkling?

In two new books, a food product developer and a self-proclaimed picky eater dive into the genetics, biology, and psychology that influence our culinary likes and dislikes. Barb Stuckey's Taste What You're Missing is an engrossing read about making mouths happy, while Suffering Succotash is Stephanie Lucianovic's quest to understand her own gag reflex. We feasted on both books to learn how predilections and revulsions can develop over time.

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The Science Behind The Foods We Love (And The Ones We Hate!)

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