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  Title

  Mouthfeel : how texture makes taste Paperback edition.

  Author

  Mouritsen, Ole G.,  

  Publisher:

  Columbia University Press,

  Pub date:

  [2018]

  Pages:

  xiv, 353 pages :

  ISBN:

  9780231180771

  Item info:

  1 copy available at Centennial - Progress.
  

  • 9780231180771
  • Holdings			MARC Record View
    Centennial - Progress
    	Copy	Material	Location
    TX546 .M6913 2018	1	Book	On the shelf

• Enriched Content

  Mouthfeel : how texture makes taste Paperback edition.
  Mouritsen, Ole G.,
  
  
  

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• MARC Record

  Full View From Catalog

  Personal Author:

  Mouritsen, Ole G.,

  Uniform title:

  [Fornemmelse for smag. English]

  Title:

  Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbęk ; translated and adapted by Mariela Johansen.

  Variant title:

  Mouth feel

  Edition:

  Paperback edition.

  Publication info:

  New York : Columbia University Press, [2018]

  Physical description:

  xiv, 353 pages : color illustrations ; 26 cm.

  Series Statement:

  (Arts and traditions of the table : perspectives on culinary history)

  General Note:

  Translation of: Fornemmelse for smag.

  Contents:

  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.

  Summary:

  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. 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.

  Held by:

  PROGRESS

  Subject term:

  Food texture.

  Subject term:

  Taste.

  Subject term:

  Food--Sensory evaluation.

  Subject term:

  Food preferences.

  Subject term:

  Cooking.

  Added Entry-Personal Name:

  Styrbęk, Klavs,