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Mouthfeel : = how texture makes taste /

Mouritsen, Ole G.,

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Mouthfeel : = how texture makes taste /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Mouthfeel :/ Ole G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen
其他題名:	how texture makes taste /
其他題名:	Mouth feel
作者:	Mouritsen, Ole G.,
其他作者:	Styrb?k, Klavs,
面頁冊數:	1 online resource (xiv, 353 pages) :illustrations
附註:	Translated from the Danish
內容註:	The Complex Universe of Taste and Flavor -- What Makes Up Our Food? -- The Physical Properties of Food: Form, Structure, and Texture -- Texture and Mouthfeel -- Playing Around with Mouthfeel -- Making Further Inroads into the Universe of Texture -- Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Recipes
標題:	Food texture -
電子資源:	http://portal.igpublish.com/iglibrary/search/COLB0002432.html
ISBN:	9780231543248

Mouthfeel : = how texture makes taste /
Mouritsen, Ole G.,

Mouthfeel :how texture makes taste /Mouth feelOle G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen - 1 online resource (xiv, 353 pages) :illustrations - Arts and traditions of the table : perspectives on culinary history. - Arts and traditions of the table.

Translated from the Danish

Includes bibliographical references and index

The Complex Universe of Taste and Flavor -- What Makes Up Our Food? -- The Physical Properties of Food: Form, Structure, and Texture -- Texture and Mouthfeel -- Playing Around with Mouthfeel -- Making Further Inroads into the Universe of Texture -- Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Recipes

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 Styrb?k 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

In English

ISBN: 9780231543248

Standard No.: 10.7312 / mour18076doi

LCCN: 2016032605Subjects--Topical Terms:

3314660
Food texture
Index Terms--Genre/Form:

959526
Electronic books

Dewey Class. No.: 664/.072

Mouthfeel : = how texture makes taste /
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490 0 $a Arts and traditions of the table : perspectives on culinary history
500 $a Translated from the Danish
504 $a Includes bibliographical references and index
505 0 $a The Complex Universe of Taste and Flavor -- What Makes Up Our Food? -- The Physical Properties of Food: Form, Structure, and Texture -- Texture and Mouthfeel -- Playing Around with Mouthfeel -- Making Further Inroads into the Universe of Texture -- Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Recipes
520 $a 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 Styrb?k 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
520 $a By mapping the mechanics of mouthfeel, Mouritsen and Styrb?k 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
546 $a In English
588 $a Online resource; title from digital title page (viewed on February 09, 2017)
650 0 $a Food texture $3 3314660
650 0 $a Taste $3 3314661
650 0 $a Food $x Sensory evaluation $3 3213254
650 0 $a Food preferences $v Encyclopedias. $3 1361118
650 0 $a Cooking $v Fiction. $3 1377090
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700 1 $a Styrb?k, Klavs, $e author $3 3314658
776 0 8 $i Print version: $a Mouritsen, Ole G. $s Fornemmelse for smag. English. $t Mouthfeel. $d New York : Columbia University Press, [2017] $z 9780231180764 $w (DLC) 2016032426 $w (OCoLC)950448304
830 0 $a Arts and traditions of the table $3 3314659
856 4 0 $u http://portal.igpublish.com/iglibrary/search/COLB0002432.html