Item Image
Title Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.
Author Mouritsen, Ole G.
Publication New York : Columbia University Press, 2017.
Description 1 online resource.
text file
Call # eBOOK
Series Arts and traditions of the table : perspectives on culinary history
Arts and traditions of the table.
Note Translation of: Fornemmelse for smag.
Bibliography Includes bibliographical references and index.
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 t.
Note Description based on print version record and CIP data provided by publisher; resource not viewed.
Subject Cooking.
Food preferences.
Food texture.
Food -- Sensory evaluation.
Taste.
Cooking. (OCoLC)fst01754966
Food preferences. (OCoLC)fst00930981
Food texture. (OCoLC)fst00931243
Food -- Sensory evaluation. (OCoLC)fst00930607
Taste. (OCoLC)fst01143475
TECHNOLOGY & ENGINEERING / Food Science.
Genre Electronic books.
Cookbooks. (OCoLC)fst01752725
Cookbooks.
Addl. Author Styrbæk, Klavs.
OverDrive, Inc.
Addl. Title Fornemmelse for smag. English
Alt Title Mouth feel
Related To Print version: Mouritsen, Ole G., author. Mouthfeel New York : Columbia University Press, 2017 9780231180764 (DLC) 2016032426
ISBN 0231543247 (electronic bk.)
9780231543248 (electronic bk.)

Location CALL # Status Message
 Electronic Resource  eBOOK    ONLINE  (ONLINE)