Mouthfeel: How Texture Makes Taste
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 chemi...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York
Columbia University Press
2017
|
| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Schlagworte: | |
| Zusammenfassung: | 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 |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 online resource (372 pages) |
| ISBN: | 9780231543248 |
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Datensatz im Suchindex
| _version_ | 1804178013247504384 |
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| any_adam_object | |
| author | Mouritsen, Ole G. |
| author_facet | Mouritsen, Ole G. |
| author_role | aut |
| author_sort | Mouritsen, Ole G. |
| author_variant | o g m og ogm |
| building | Verbundindex |
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| dewey-full | 664/.072 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.072 |
| dewey-search | 664/.072 |
| dewey-sort | 3664 272 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Mouritsen, Ole G. Verfasser aut Mouthfeel How Texture Makes Taste New York Columbia University Press 2017 © 2017 1 online resource (372 pages) txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on publisher supplied metadata and other sources 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 Food texture Struktur (DE-588)4058125-1 gnd rswk-swf Geschmack (DE-588)4157026-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Struktur (DE-588)4058125-1 s Geschmack (DE-588)4157026-1 s 1\p DE-604 Styrbæk, Klavs Sonstige oth Johansen, Mariela Sonstige oth Erscheint auch als Druck-Ausgabe Mouritsen, Ole G. Mouthfeel : How Texture Makes Taste New York : Columbia University Press,c2017 9780231180764 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Mouritsen, Ole G. Mouthfeel How Texture Makes Taste Food texture Struktur (DE-588)4058125-1 gnd Geschmack (DE-588)4157026-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4058125-1 (DE-588)4157026-1 (DE-588)4034870-2 |
| title | Mouthfeel How Texture Makes Taste |
| title_auth | Mouthfeel How Texture Makes Taste |
| title_exact_search | Mouthfeel How Texture Makes Taste |
| title_full | Mouthfeel How Texture Makes Taste |
| title_fullStr | Mouthfeel How Texture Makes Taste |
| title_full_unstemmed | Mouthfeel How Texture Makes Taste |
| title_short | Mouthfeel |
| title_sort | mouthfeel how texture makes taste |
| title_sub | How Texture Makes Taste |
| topic | Food texture Struktur (DE-588)4058125-1 gnd Geschmack (DE-588)4157026-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food texture Struktur Geschmack Lebensmittel |
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