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

Buch 31 von 53: Arts and Traditions of the Table: Perspectives on Culinary History

Mouritsen, Ole G.; Styrbaek, Klavs

 
9780231180764: Mouthfeel - How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)
Hardcover
ISBN 10: 0231180764 ISBN 13: 9780231180764
Verlag: Columbia University Press, 2017

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

Ole G. Mouritsen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. He serves as director of the Danish Center for Taste (Taste for Life) and the Center for Biomembrane Physics (MEMPHYS) and is president of the Danish Gastronomical Academy. His books include Umami: Unlocking the Secrets of the Fifth Taste (Columbia, 2015), Seaweeds: Edible, Available, and Sustainable (2013), and Sushi: Food for the Eye, the Body, and the Soul (2009).

Klavs Styrbæk is an award-winning chef who, with his wife, runs the gastronomical innovation project STYRBÆKS, incorporating an experimental restaurant and a chefs' school. With Ole G. Mouritsen, he is the author of Umami: Unlocking the Secrets of the Fifth Taste (Columbia, 2015).

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Verlag
Columbia University Press
Erscheinungsdatum
2017
Sprache
Englisch
ISBN 10 
0231180764
ISBN 13 
9780231180764
Einband
Gebundene Ausgabe
Anzahl der Seiten
416
Kontakt zum Hersteller
Columbia University Press
https://cup.columbia.edu/

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9780231180771: Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

Vorgestellte Ausgabe

ISBN 10:  0231180772 ISBN 13:  9780231180771
Verlag: Columbia University Press, 2018
Softcover