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.
Mastering Texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of Taste sensation..
Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options.
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.
By mapping the mechanics of mouthfeel, Mouritsen and Styrb k advance a greater awareness of its link to our culinary preferences.
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.
Mouritsen and Klavs Styrb k investigate the multiple ways in which food Texture influences taste.
How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G.
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.
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
