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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 |
| 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 | ||
| ||