TY  - BOOK
AU  - Mouritsen,Ole
AU  - Styrbæk,Klavs
AU  - Johansen,Mariela
TI  - Mouthfeel: How Texture Makes Taste
T2  - Arts and Traditions of the Table: Perspectives on Culinary History Series
SN  - 9780231543248
AV  - TX546.M687 2017 
U1  - 664.072 
PY  - 2017///
CY  - New York
PB  - Columbia University Press
KW  - Cookbooks
KW  - Electronic books
N1  - Intro -- Table of Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index
N2  - Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk 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
UR  - https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4775025
ER  -