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Klavs Ole Mouritsen Styrbæk sensation en bouche (livre de poche)
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Numéro de l'objet eBay :335187899569
Dernière mise à jour le 21 mai 2024 18:48:40 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Book Title
- Mouthfeel
- Publication Name
- Mouthfeel : How Texture Makes Taste
- Title
- Mouthfeel
- EAN
- 9780231180771
- ISBN
- 9780231180771
- Publisher
- Columbia University Press
- Format
- Trade Paperback
- Release Year
- 2018
- Release Date
- 20/03/2018
- Language
- English
- Item Height
- 1.3in
- Item Length
- 9.9in
- Translator
- Mariela Johansen
- Contributor
- Mariela Johansen (Translated by)
- Subtitle
- How Texture Makes Taste
- ISBN-10
- 0231180772
- Country/Region of Manufacture
- US
- Series
- Arts and Traditions of the Table: Perspectives on Culinary History Ser.
- Genre
- Food & Drink
- Subject
- Technology & Engineering
- Publication Year
- 2018
- Type
- Textbook
- Item Width
- 7in
- Item Weight
- 31.3 Oz
- Number of Pages
- 376 Pages
À propos de ce produit
Product Information
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. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Product Identifiers
Publisher
Columbia University Press
ISBN-10
0231180772
ISBN-13
9780231180771
eBay Product ID (ePID)
242410111
Product Key Features
Publication Name
Mouthfeel : How Texture Makes Taste
Format
Trade Paperback
Language
English
Publication Year
2018
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Type
Textbook
Number of Pages
376 Pages
Dimensions
Item Length
9.9in
Item Height
1.3in
Item Width
7in
Item Weight
31.3 Oz
Additional Product Features
Lc Classification Number
Tx546.M6913 2018
Reviews
The book is lively, interesting, and clear in explaining the various concepts behind mouthfeel. Highly recommended., A dazzling tour-de-force through the fascinating science of a little appreciated but immensely important aspect of the human gustatory experience. Mouritsen and Styrbk have left no stone unturned in their quest to illuminate and turn our daily experience of eating into a riveting journey through human history. Mouthfeel is sure to become a classic and much beloved resource on this subject., A dazzling tour-de-force through the fascinating science of a little appreciated but immensely important aspect of the human gustatory experience. Mouritsen and Styrbæk have left no stone unturned in their quest to illuminate and turn our daily experience of eating into a riveting journey through human history. Mouthfeel is sure to become a classic and much beloved resource on this subject., Adding to their groundbreaking books on the wonders of seaweed and the mysteries of umami, Ole Mouritsen and Klavs Styrbæk provide the first in-depth exploration of mouthfeel: the amazing variety of ways that the physical properties of food enrich our sense of taste. Far beyond just hot or cold and rough or smooth, mouthfeel encompasses dozens of properties--from crisp to creamy, peppery to chalky, hard to chewy, sticky to silky--the list goes on. As much as taste and aroma, these properties of mouthfeel are vital to the qualities we prize in the food we eat. Written with the authoritative insights of a leading scientist, and illustrated by stunning photographs of food prepared by a master chef, Mouthfeel is an exciting tour de force., Serious foodies unintimidated by scientific vocabulary will relish the authors' intriguing discoveries., Mouthfeel is an intriguing exploration of that vital yet often overlooked aspect of the eating experience, and a practical guide to ingredient textures and the cooking methods that modify them., For adventurous chefs and readers with a serious interest in gastronomy, Mouthfeel should prove a handy reference tool., Mouthfeel is a hugely important, if little studied area of flavor perception, yet the texture of food is a crucial determinant of what we like to eat. In this timely volume biophysicist, Ole Mouritsen, and chef, Klavs Styrbk, provide a great introduction to the confusing science of the senses as applied to tasting and flavor. They also provide a number of carefully considered recipes and experiments to try at home that illustrate the key points they raise. Mouthfeel convincingly shows readers just what they have been missing by not paying more attention to the feeling of food and drink in the mouth., Adding to their groundbreaking books on the wonders of seaweed and the mysteries of umami, Ole Mouritsen and Klavs Styrbk provide the first in-depth exploration of mouthfeel: the amazing variety of ways that the physical properties of food enrich our sense of taste. Far beyond just hot or cold and rough or smooth, mouthfeel encompasses dozens of properties--from crisp to creamy, peppery to chalky, hard to chewy, sticky to silky--the list goes on. As much as taste and aroma, these properties of mouthfeel are vital to the qualities we prize in the food we eat. Written with the authoritative insights of a leading scientist, and illustrated by stunning photographs of food prepared by a master chef, Mouthfeel is an exciting tour de force., Mouthfeel is a hugely important, if little studied area of flavor perception, yet the texture of food is a crucial determinant of what we like to eat. In this timely volume biophysicist, Ole Mouritsen, and chef, Klavs Styrbæk, provide a great introduction to the confusing science of the senses as applied to tasting and flavor. They also provide a number of carefully considered recipes and experiments to try at home that illustrate the key points they raise. Mouthfeel convincingly shows readers just what they have been missing by not paying more attention to the feeling of food and drink in the mouth., A beautifully executed text packed full of relatively accessible food science, stunning full-color photographs and thought-provoking recipes.
Original Language
Dutch
Table of Content
Preface Acknowledgments 1. The Complex Universe of Taste and Flavor 2. What Makes Up Our Food? 3. The Physical Properties of Food: Form, Structure, and Texture 4. Texture and Mouthfeel 5. Playing Around with Mouthfeel 6. Making Further Inroads into the Universe of Texture 7. Why Do We Like the Food That We Do? Epilogue: Mouthfeel and a Taste for Life Glossary Bibliography Illustration Credits Index Recipes
Copyright Date
2018
Topic
Individual Chefs & Restaurants, Food Science, Methods / General, General, Life Sciences / Anatomy & Physiology (See Also Life Sciences / Human Anatomy & Physiology)
Dewey Decimal
664.072
Intended Audience
Scholarly & Professional
Dewey Edition
23
Illustrated
Yes
Genre
Technology & Engineering, Cooking, Science
Description de l'objet fournie par le vendeur
Informations sur le vendeur professionnel
Rarewaves-USA
10100 W Sample Rd
33065 Coral Springs, FL
United States
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Numéro de l'objet eBay :335187899569
Dernière mise à jour le 21 mai 2024 18:48:40 CEST. Afficher toutes les modificationsAfficher toutes les modifications
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Lieu où se trouve l'objet :
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