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Record Nr. |
UNINA9910466080903321 |
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Autore |
Mouritsen Ole G. |
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Titolo |
Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
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Pubbl/distr/stampa |
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New York : , : Columbia University Press, , 2017 |
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©2017 |
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ISBN |
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Descrizione fisica |
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1 online resource (372 pages) : color illustrations, photographs |
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Collana |
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Arts and Traditions of the Table: Perspectives on Culinary History |
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Disciplina |
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Soggetti |
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Food texture |
Taste |
Food - Sensory evaluation |
Food preferences |
Cooking |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
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Sommario/riassunto |
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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. Mouritsen and Klavs Styrbæk |
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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. |
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2. |
Record Nr. |
UNINA9910482957203321 |
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Autore |
Gamboa Jorge |
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Titolo |
Archaeological Heritage in a Modern Urban Landscape : The Ancient Moche in Trujillo, Peru / / by Jorge Gamboa |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
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ISBN |
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Edizione |
[1st ed. 2015.] |
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Descrizione fisica |
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1 online resource (108 p.) |
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Collana |
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SpringerBriefs in Archaeological Heritage Management, , 2192-5313 |
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Disciplina |
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Soggetti |
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Archaeology |
Cultural property |
Management |
Cultural Heritage |
Cultural Management |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Chapter 1. From Ruins to Heritage Places -- Chapter 2. The Ancient Moche of Trujillo -- Chapter 3. Urban Development and Archaeology at Trujillo -- Chapter 4. Why Preserve the Minor Sites? Identity, Heritage and Urban Life Quality. |
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Sommario/riassunto |
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Archaeological Heritage in a Modern Urban Landscape evaluates issues about the preservation, social role and management of archaeological sites in the Trujillo area, north coast of Peru, specifically those of the Moche culture (100-800 AD). Moche was one of the great civilizations of ancient Peru, with spectacular ceremonial adobe architecture and settlements distributed across a landscape formed by coastal valleys and one of the largest deserts of South America. In the last decades political and economic changes have brought rural migrations to the city of Trujillo and nearby zones, causing the emergence of extensive new communities in the margins of the metropolis. And although Trujillo’s Moche heritage has become a symbol of regional identity, most local Moche sites are under siege because of urban development. This book offers a new perspective on the development of modern communities settled beside archaeological sites and contributes to improving best practices in the management of archaeological sites and preservation in an urban setting. |
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