Mouthfeel - How Texture Makes Taste

Zusatztext A tremendous resource for classrooms and ambitious home cooks alike. Informationen zum 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). Klappentext Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbaek 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. Zusammenfassung 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. Inhaltsverzeichnis 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...

Product details

• Authors: Mouritsen, Ole Mouritsen, Ole Styrbaek Mouritsen, Ole Styrbk Mouritsen, Ole/ Styrbaek Mouritsen, Klavs Styrbæk
• Assisted by: Mariela Johansen (Translation), Johansen Mariela (Translation)
• Publisher: Columbia University Press
• Languages: English
• Product format: Paperback / Softback
• Released: 28.02.2018
• EAN: 9780231180771
• ISBN: 978-0-231-18077-1
• No. of pages: 376
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Table: Perspectives on Culinary History
• Subjects: Guides > Food & drink; cooking, COOKING / Methods / General, SCIENCE / Life Sciences / Human Anatomy & Physiology, SCIENCE / Chemistry / General, Cookery / food & drink etc, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Cookery / food and drink / food writing