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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 |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 |
| Record Nr. | UNINA-9910466080903321 |
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 |
| Altri titoli varianti | Mouth feel |
| Record Nr. | UNINA-9910792636603321 |
|
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 |
| Altri titoli varianti | Mouth feel |
| Record Nr. | UNINA-9910817189203321 |
|
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Octopuses, squid & cuttlefish : seafood for today and for the future / / Ole G. Mouritsen, Klavs Styrbæk
| Octopuses, squid & cuttlefish : seafood for today and for the future / / Ole G. Mouritsen, Klavs Styrbæk |
| Autore | Mouritsen Ole G. |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (XIV, 278 p. 120 illus., 115 illus. in color.) |
| Disciplina | 635.8 |
| Soggetto topico |
Edible mollusks
Octopuses Squids Cefalòpodes Aliments d'origen animal Recursos marins Pesca sostenible |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-58027-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Part I. Strange beings from the depths of the sea., Mythological sea monsters -- Cephalopods in art, literature, and iconography -- And they continue to fascinate us -- Part II. Such abundance, so much diversity -- A few words about their classification -- Head-feet’ that have no feet -- When did the cephalopods appear on the scene? -- Where and how do they live? -- Part III. An overview of cephalopod anatomy -- The mantle -- Heart, nerves, and intelligence.-Consciousness of another kind -- Eyes -- Mouth and beak -- Arms and tentacles -- Suckers, which have a sense of taste -- Blue blood and three hearts -- Muscles -- Siphon -- Ink., Innards -- A master of disguises., Luminescence -- Skin as a sense receptor -- Octopuses in Naples -- Part IV. Cephalopod fisheries -- The global catch -- Harvesting cephalopods in the Mediterranean., Part V. Taste and nutritional value., Nutrients in cephalopods -- How do they taste? -- Are marine-borne toxins a problem? -- Part VI. Sourcing, storing, and preparing cephalopods.-Where to purchase cephalopods -- How to clean and store them.-Making them tender -- Fermenting cephalopods and using them as fermentation agents -- Cooking with their ink -- Part VII. Cephalopods in the kitchen -- In culinary traditions around the world -- Raw or almost raw -- Eating the perfect cuttlefish sashimi in London -- Shopping for octopus and cuttlefish at an Italian street market -- Marinating cephalopods -- Dehydrated cephalopods -- Octopus stock and the ‘foie gras of the sea’ -- Grilled cephalopods -- Deep-fried cephalopods.-Pescaito frito made with squids -- The evolution of pescado frito.-Steamed and cooked cephalopods -- Cooking them in a wok -- Stuffed cephalopods -- Using the ink in dishes and snacks -- A take on The Compleat Angler using giant squid -- Cephalopods in Vietnam and Cambodia -- Part VIII. The Nordic Food Lab’s “Squid Squad” -- The Nordic Food Lab, gastronomy, and gastrophysics -- Squids of the North -- A surprising discovery -- Featuring cephalopods at Taste for Life -- A marine ‘field trip’ to Sardinia with an expert chef -- Part IX. The seafood of the future? -- Food from the oceans for a hungry planet -- Is cephalopod aquaculture an option? -- Discovering the life cycle of the cuttlefish in Brittany -- Like ‘weeds of the sea,’ the cephalopods are multiplying -- Eat the cephalopods! -- Part X. Technical and scientific details -- The genealogy of cephalopods -- List of cephalopods mentioned in this book -- Glossary -- Culinary terms -- Bibliography.-Illustrations -- Acknowledgements -- The people behind the book.-Recipes -- Cleaning and storing cephalopods -- Iko no shiokara.-Cuttlefish in their own ink (calamari en su tinto) -- Ika sashimi with avocado and lumpfish roe -- Squid ink fettucine with lobster, roe, and dried lime -- Sepia tartare with pistachios, lime, and avocado -- Squid royale with Jerusalem artichokes in sepia ink -- Octopus salad.-Peruvian squid ceviche -- Grilled, partially dehydrated squids (ika no ichiya-boshi) -- Glazed octopus arms with lentils and mushrooms -- ‘Foie gras of the sea’ -- Grilled or seared cuttlefish -- Marinated grilled cuttlefish siphons on lemongrass -- Cephalopod mouths and beaks in white beans with tomatoes and dried shrimp -- Fried calamari with octopus chips and mayonnaise., Extra crisp squid rings and strips., Pulpo à la Gallego -- Calamar à la mar del Norte -- Cooked squid with spinach, roe, and cream sauce -- Salt and pepper wok-fried squid., Squid ‘cobs’ with snow peas -- Stuffed squids -- ‘Santa hats’—squids baked in piquillo peppers with capers -- Black potato gnocchi with squids -- Black pasta with squids -- Black hot dog buns with seaweed onion jam -- Crisp spaghetti with soy-roasted pumpkin seeds -- Pasta fritta with cuttlefish ink -- Sweet azuki beans in cuttlefish ink -- Giant squid, roasted in the manner of The Compleat Angler -- Japanese flying squids at their best -- Cambodian squid curry., Kroeung spice mixture for Kmer amokSilky squid confit -- Black sauce made from squid ink and squid livers -- Sardinian-inspired squid biscuits. |
| Record Nr. | UNINA-9910484098803321 |
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Mouritsen Ole G.
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Tsukemono : decoding the art and science of Japanese pickling / / Ole G. Mouritsen, Klavs Styrbaek
| Tsukemono : decoding the art and science of Japanese pickling / / Ole G. Mouritsen, Klavs Styrbaek |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (184 pages) |
| Disciplina | 641.46 |
| Soggetto topico | Pickles - Japan |
| ISBN | 3-030-57862-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Contents -- Preface -- The People behind the Book -- Thanks and Acknowledgements -- Tsukemono- a Japanese Culinary Art Based on the Science of Preservation -- 'The Taste and Smell of Home' -- Tradition and Renewal -- Vegetables and Tsukemono-Made for Each Other -- Moving toward a More Plant-Based Diet -- Making Vegetables More Palatable -- Raw-Completely Raw -- The Many Varieties of Tsukemono -- A Little Bit of Tsukemono History -- Ten Ways to Prepare Tsukemono -- Salt, Taste, Mouthfeel, and Colour -- Salt Is the Key -- Taste and Mouthfeel -- The Colour of Tsukemono -- Spices and Other Flavour Enhancers -- Techniques and Methods -- The Physical Structure of Vegetables -- Plant Cells -- Turgor and Crispness -- Pectin and Crisp Vegetables -- It Is All about Reducing Water Content -- Dehydration -- The Pickling Crocks -- Brining -- Shio-zuke -- Pickling -- Su-zuke -- Marinating in Soy Sauce, Miso, and Sake Lees -- Shoyu-zuke -- Miso-zuke -- Kasu-zuke -- Fermenting and Yeasting -- Control of Salt Content, Temperature, and Access to Oxygen -- Nuka-zuke -- Koji-zuke -- Fermented Vegetables in Other Food Cultures -- Pickled Cucumbers -- Tsukemono in Salads and as Condiments -- Tsukemono for Everyone -- Cucumbers -- Asparagus -- Jerusalem Artichokes -- Broccoli -- Kohlrabi -- Daikon, Carrots, and 'Vegetable Pasta' -- Radishes and Turnips -- Chinese Cabbage and Lacinato Kale -- Garlic -- Squash -- Ginger Root -- Danish Open-Faced Sandwiches Made with Tsukemono -- Plums -- Flowers -- Tsukemono in Japan -- 'Preserving the Japanese Way' -- Pickled Foods Made in Factories, Both Small and Large -- A Visit to a Typical Family Enterprise -- Tsukemono in a Large Factory Setting -- Tsukemono at the Market and in Shops -- Old-Fashioned Tsukemono Shops -- Tsukemono at a Street Market -- Tsukemono, Nutrition, and Wellness -- Slightly Sour, a Little Tart.
Vitamin Content -- Desirable Bacteria, Fungi, and Enzymes -- Beneficial Effects of Fermentation -- Fermentation Can Facilitate the Release of More Readily Bioavailable Nutrients -- Fermentation Helps to Preserve Foods So That They Are Safe to Eat and Will Keep Longer -- Fermentation Can Improve the Taste of Foods and Their Ability to Stimulate the Appetite and Regulate Food Intake -- Go Easy on the Salt -- Eat Tsukemono in Moderation -- Wabi, Tsukemono, and Esthetics -- Glossary of Japanese Terms -- Illustration Credits -- Bibliography -- Index. |
| Record Nr. | UNINA-9910488694903321 |
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Mouritsen Ole G.
|
||
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||