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
Resource Information
The item Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Vancouver Public Library.This item is available to borrow from 2 library branches.
Resource Information
The item Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Vancouver Public Library.
This item is available to borrow from 2 library branches.
- 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 Styrb k 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 Styrb k 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
- Language
-
- eng
- dan
- eng
- Extent
- xiv, 353 pages
- Note
- Translation of: Fornemmelse for smag
- 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
- Isbn
- 9780231180764
- 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
- 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 Styrb k 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 Styrb k 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
- Cataloging source
- DLC
- http://library.link/vocab/creatorName
- Mouritsen, Ole G
- 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
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
- Styrbæk, Klavs
- Series statement
- Arts and traditions of the table : perspectives on culinary history
- http://library.link/vocab/subjectName
-
- Food texture
- Taste
- Food
- Food preferences
- Cooking
- Label
- Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
- Note
- Translation of: Fornemmelse for smag
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- 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
- Dimensions
- 27 cm.
- Extent
- xiv, 353 pages
- Isbn
- 9780231180764
- Lccn
- 2016032426
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- color illustrations
- Specific material designation
- regular print
- System control number
-
- ocn950448304
- (OCoLC)950448304
- Label
- Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
- Note
- Translation of: Fornemmelse for smag
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- 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
- Dimensions
- 27 cm.
- Extent
- xiv, 353 pages
- Isbn
- 9780231180764
- Lccn
- 2016032426
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- color illustrations
- Specific material designation
- regular print
- System control number
-
- ocn950448304
- (OCoLC)950448304
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.vpl.ca/portal/Mouthfeel--how-texture-makes-taste-Ole-G./WwQqrTrmsOk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.vpl.ca/portal/Mouthfeel--how-texture-makes-taste-Ole-G./WwQqrTrmsOk/">Mouthfeel : how texture makes taste, Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.vpl.ca/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.vpl.ca/">Vancouver Public Library</a></span></span></span></span></div>
