I learned so many interesting food/flavor/taste tidbits reading this book. I know sugar and salt are addictive, but now I know why our bodies crave it in the first place. Who knew that pandas don't taste umami or that cats don't taste sweetness? I now know more about added flavors, and although it still kinda weirds me out, I realize that it's not as unhealthy or unnatural as I thought. In fact, living in the Midwestern short growing season, I'm excited to discover they are close to improving the flavor of tomatoes shipped north in the off season. Plus, who knew that shipping can affect the flavor so much? I skimmed bits when he went into DNA and genetics since that bores me, but overall I really liked this. I especially like how he ended by reminding the reader to eat mindfully when "meals become a time for dining, not merely eating."