{ "item_title" : "The Science Of Taste", "item_author" : [" G. L "], "item_description" : "The Science of Taste: Being a Treatise on Its Principles is a book written by L.G. and first published in 1879. The book explores the principles of taste and the science behind it, covering topics such as the physiology of taste, the different types of taste buds, and the role of the brain in processing taste. The author also delves into the cultural and historical aspects of taste, examining how different cultures and time periods have influenced our understanding and appreciation of taste. The book is a valuable resource for anyone interested in the science of taste and how it affects our daily lives, from food and drink to art and aesthetics. Despite being over a century old, the book's insights and observations remain relevant and informative to this day.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/1/16/510/114/1165101149_b.jpg", "price_data" : { "retail_price" : "29.95", "online_price" : "29.95", "our_price" : "29.95", "club_price" : "29.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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