Food and wine pairing: a sensory experience
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken, N.J.
John Wiley
c2008
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references and index FOOD AND WINE PAIRING: A SENSORY EXPERIENCE; CONTENTS; PREFACE; ACKNOWLEDGMENTS; PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING; CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE; CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION; CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD; CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM. THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures |
| Beschreibung: | 1 Online-Ressource (xiii, 322 p.) |
| ISBN: | 0470105895 9780470105894 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043136226 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151126s2008 |||| o||u| ||||||eng d | ||
| 020 | |a 0470105895 |c electronic bk. |9 0-470-10589-5 | ||
| 020 | |a 9780470105894 |c electronic bk. |9 978-0-470-10589-4 | ||
| 035 | |a (OCoLC)150871527 | ||
| 035 | |a (DE-599)BVBBV043136226 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 641.5 |2 22 | |
| 100 | 1 | |a Harrington, Robert J. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food and wine pairing |b a sensory experience |c Robert J. Harrington |
| 264 | 1 | |a Hoboken, N.J. |b John Wiley |c c2008 | |
| 300 | |a 1 Online-Ressource (xiii, 322 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a FOOD AND WINE PAIRING: A SENSORY EXPERIENCE; CONTENTS; PREFACE; ACKNOWLEDGMENTS; PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING; CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE; CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION; CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD; CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM. | ||
| 500 | |a THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures | ||
| 650 | 7 | |a COOKING / Methods / General |2 bisacsh | |
| 650 | 7 | |a COOKING / Courses & Dishes / General |2 bisacsh | |
| 650 | 7 | |a COOKING / Essays |2 bisacsh | |
| 650 | 7 | |a Cooking |2 fast | |
| 650 | 7 | |a Wine and wine making |2 fast | |
| 650 | 4 | |a Cooking | |
| 650 | 4 | |a Wine and wine making | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Paperback |z 0-471-79407-4 |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Paperback |z 978-0-471-79407-3 |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028560417 | ||
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107 |l FAW01 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107 |l FAW02 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804175580440035328 |
|---|---|
| any_adam_object | |
| author | Harrington, Robert J. |
| author_facet | Harrington, Robert J. |
| author_role | aut |
| author_sort | Harrington, Robert J. |
| author_variant | r j h rj rjh |
| building | Verbundindex |
| bvnumber | BV043136226 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)150871527 (DE-599)BVBBV043136226 |
| dewey-full | 641.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5 |
| dewey-search | 641.5 |
| dewey-sort | 3641.5 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02803nmm a2200469zc 4500</leader><controlfield tag="001">BV043136226</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151126s2008 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0470105895</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">0-470-10589-5</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780470105894</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-470-10589-4</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)150871527</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043136226</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.5</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Harrington, Robert J.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food and wine pairing</subfield><subfield code="b">a sensory experience</subfield><subfield code="c">Robert J. Harrington</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Hoboken, N.J.</subfield><subfield code="b">John Wiley</subfield><subfield code="c">c2008</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xiii, 322 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">FOOD AND WINE PAIRING: A SENSORY EXPERIENCE; CONTENTS; PREFACE; ACKNOWLEDGMENTS; PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING; CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE; CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION; CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD; CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM.</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Methods / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Courses & Dishes / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Essays</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Wine and wine making</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Wine and wine making</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Paperback</subfield><subfield code="z">0-471-79407-4</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Paperback</subfield><subfield code="z">978-0-471-79407-3</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028560417</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107</subfield><subfield code="l">FAW02</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043136226 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:18:33Z |
| institution | BVB |
| isbn | 0470105895 9780470105894 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028560417 |
| oclc_num | 150871527 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xiii, 322 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | John Wiley |
| record_format | marc |
| spelling | Harrington, Robert J. Verfasser aut Food and wine pairing a sensory experience Robert J. Harrington Hoboken, N.J. John Wiley c2008 1 Online-Ressource (xiii, 322 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index FOOD AND WINE PAIRING: A SENSORY EXPERIENCE; CONTENTS; PREFACE; ACKNOWLEDGMENTS; PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING; CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE; CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION; CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD; CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM. THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures COOKING / Methods / General bisacsh COOKING / Courses & Dishes / General bisacsh COOKING / Essays bisacsh Cooking fast Wine and wine making fast Cooking Wine and wine making Erscheint auch als Druck-Ausgabe, Paperback 0-471-79407-4 Erscheint auch als Druck-Ausgabe, Paperback 978-0-471-79407-3 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107 Aggregator Volltext |
| spellingShingle | Harrington, Robert J. Food and wine pairing a sensory experience COOKING / Methods / General bisacsh COOKING / Courses & Dishes / General bisacsh COOKING / Essays bisacsh Cooking fast Wine and wine making fast Cooking Wine and wine making |
| title | Food and wine pairing a sensory experience |
| title_auth | Food and wine pairing a sensory experience |
| title_exact_search | Food and wine pairing a sensory experience |
| title_full | Food and wine pairing a sensory experience Robert J. Harrington |
| title_fullStr | Food and wine pairing a sensory experience Robert J. Harrington |
| title_full_unstemmed | Food and wine pairing a sensory experience Robert J. Harrington |
| title_short | Food and wine pairing |
| title_sort | food and wine pairing a sensory experience |
| title_sub | a sensory experience |
| topic | COOKING / Methods / General bisacsh COOKING / Courses & Dishes / General bisacsh COOKING / Essays bisacsh Cooking fast Wine and wine making fast Cooking Wine and wine making |
| topic_facet | COOKING / Methods / General COOKING / Courses & Dishes / General COOKING / Essays Cooking Wine and wine making |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194107 |
| work_keys_str_mv | AT harringtonrobertj foodandwinepairingasensoryexperience |