[PDF.83pi] Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

[PDF.oh66] Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

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 | #48141 in Books |  imusti |  2017-02-21 | Original language:English | PDF # 1 |  10.10 x1.00 x6.90l,.0 | File type: PDF | 376 pages

 | Columbia University Press

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|| |Adding to their groundbreaking books on the wonders of seaweed and the mysteries of umami, Ole Mouritsen and Klavs Styrbæk provide the first in-depth exploration of mouthfeel: the amazing variety of ways that the physical properties of food enri

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 m...

You easily download any file type for your device.Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)   |  Ole Mouritsen, Klavs Styrbæk.Not only was the story interesting, engaging and relatable, it also teaches lessons.

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