Mouthfeel : how texture makes taste

Resource Information

The work Mouthfeel : how texture makes taste represents a distinct intellectual or artistic creation found in Vancouver Public Library. This resource is a combination of several types including: Work, Language Material, Books.

Label

Mouthfeel : how texture makes taste

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

• Mouritsen, Ole G

Contributor

• Styrbæk, Klavs

Author

• Styrbæk, Klavs
• Mouritsen, Ole G

Subject

• Food -- Sensory evaluation
• Food preferences
• Food texture
• Taste
• Cooking

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

• Arts and traditions of the table
• Fornemmelse for smag

Cataloging source

DLC

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

Series statement

Arts and traditions of the table : perspectives on culinary history