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Mouthfeel :how texture makes taste /

Mouritsen, Ole G.,

Mouthfeel :how texture makes taste /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Mouthfeel :Ole G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen
Reminder of title:	how texture makes taste /
remainder title:	Mouth feel
Author:	Mouritsen, Ole G.,
other author:	Styrb?k, Klavs,
Description:	1 online resource (xiv, 353 pages) :illustrations
Notes:	Translated from the Danish
Subject:	Food texture
Online resource:	http://portal.igpublish.com/iglibrary/search/COLB0002432.html
ISBN:	9780231543248$q(electronic bk.)

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$q(electronic bk.)

Standard No.: 10.7312 / mour18076doi

LCCN: 2016032605Subjects--Topical Terms:

804984
Food texture
Index Terms--Genre/Form:

298895
Electronic books

LC Class. No.: TX546 / .M6913 2017

Dewey Class. No.: 664/.072

Mouthfeel :how texture makes taste /
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240 1 0 $a Fornemmelse for smag. $l English
245 1 0 $a Mouthfeel : $b how texture makes taste / $c Ole G. Mouritsen and Klavs Styrb?k ; translated and adapted by Mariela Johansen
246 3 $a Mouth feel
264 1 $a New York : $b Columbia University Press, $c [2017]
300 $a 1 online resource (xiv, 353 pages) : $b illustrations
336 $a text $b txt $2 rdacontent
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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 804984
650 0 $a Taste $v Congresses. $3 444765
650 0 $a Food $x Sensory evaluation $v Congresses. $3 444768
650 0 $a Food preferences $v Encyclopedias. $3 529479
650 0 $a Cooking $v Dictionaries. $3 575065
655 4 $a Electronic books $2 local. $3 298895
700 1 $a Styrb?k, Klavs, $e author $3 804982
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 804983
856 4 0 $u http://portal.igpublish.com/iglibrary/search/COLB0002432.html