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Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) by Ole Mouritsen,Klavs Styrbæk,Mariela Johansen KINDLE PDF EBOOK EPUB. Size: 65,768 KB. Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) Ole Mouritsen,Klavs Styrbæk,Mariela Johansen pdf.

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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. Mourit

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Book ID Asin: 0231180772
Book Title: Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)
Book Author: Ole Mouritsen,Klavs Styrbæk,Mariela Johansen
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $15.65
Book Format Name: Hardcover
Book Format Price: $55.77
Book Format Name: Paperback
Book Format Price: unknown
Book Format Name: Digital
Book Format Price: —
Book Price: unknown
Book Category: Books, Science & Math, Agricultural Sciences and unknown
Book Rating: 35 ratings

Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) by Ole Mouritsen,Klavs Styrbæk,Mariela Johansen Book Review

Name: happy reader
Rating: 4.0 out of 5 stars
Title: Interesting
Date: Reviewed in the United States on October 14, 2021
Review: Interesting , but with extravagant recipes with inaccessible ingredients. Well thought-out. I doubt that I will ever do one of these recipes. It would have benefited me if I had had a physical book, rather than digital. It would have been much easier to read.

Name: F. Gordon
Rating: 5.0 out of 5 stars
Title: A fascinating and informative read on the topic!
Date: Reviewed in the United States on September 10, 2018
Review: This book is a must for anyone delving into gastronomy, or for those simply wishing to expand their knowledge about one of the most important elements that contributes to flavor. The science of the aesthetic aspect of eating is interestingly dissected and explained, and there is no shortage of fascinating information on texture, temperature, food composition and more that will surely answer more questions on the subject that you thought you could possibly have. Though almost encyclopedic in nature, the information is nonetheless so interesting that reading this book is a genuine pleasure. There are numerous cutaways throughout the text featuring historical information on particular foods and products, experiments showcasing mouthfeel, recipes on notable dishes and more that makes this book well worth the investment.

Name: Mathieu Goodwin
Rating: 5.0 out of 5 stars
Title: Thorough and interesting
Date: Reviewed in the United States on October 25, 2017
Review: Once the reader has adjusted to the subtle linguistic artifacts of a book originally written in Danish, the reading is enjoyable, the information is detailed and the overall content deepens and reaffirms the reader’s understanding of food in general and mouthfeel in particular. I have already used many of the insights gained to alter the experience of well worn household favorites.

Name: Cliente de Amazon
Rating: 5.0 out of 5 stars
Title: Amazing
Date: Reviewed in the United States on February 4, 2019
Review: For everybody who loves to learn.

Name: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Good
Date: Reviewed in the United States on October 15, 2019
Review: Good