The Resource Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen

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

Label
Mouthfeel : how texture makes taste
Title
Mouthfeel
Title remainder
how texture makes taste
Statement of responsibility
Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
Title variation
Mouth feel
Creator
Contributor
Author
Subject
Genre
Language
  • eng
  • dan
  • eng
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 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
Member of
Cataloging source
DLC
Dewey number
664/.072
Illustrations
illustrations
Index
index present
LC call number
TX546
LC item number
.M6913 2017
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Arts and traditions of the table : perspectives on culinary history
Label
Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
Publication
Note
Translated from the Danish
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
nc
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Control code
ocn953617968
Dimensions
unknown
Extent
1 online resource (xiv, 353 pages)
Form of item
online
Isbn
9780231543248
Lccn
2016032605
Media category
computer
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/ctt1kn27m5
  • 2c767cef-3dc1-420c-9d6f-4a259b80c97f
http://library.link/vocab/recordID
.b36083549
Specific material designation
remote
System control number
  • (OCoLC)953617968
  • jstor0231543247

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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