Coverart for item
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

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
Creator
Contributor
Author
Subject
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
Member of
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
Instantiates
Publication
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
Publication
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

Library Locations

    • Vancouver Public Library - Central BranchBorrow it
      350 West Georgia Street, Vancouver, BC, V6B 6B1, CA
      49.280188 -123.114755
    • Oakridge Branch Vancouver Public LibraryBorrow it
      #191 - 650 West 41st Ave., Vancouver, BC, V5Z 2M9, CA
      49.233552 -123.117674
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