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Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary H)

 
Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary H)

Description


Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste.

Product details

EAN/ISBN:
9780231180764
Medium:
Bound edition
Number of pages:
353
Publication date:
2017-03-07
Publisher:
Columbia Univers. Press
Manufacturer:
Unknown
EAN/ISBN:
9780231180764
Medium:
Bound edition
Number of pages:
353
Publication date:
2017-03-07
Publisher:
Columbia Univers. Press
Manufacturer:
Unknown

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