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The essence of gastronomy : understanding the flavor of foods and beverages / Peter Klosse
Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2014]Edition: Online-AusgDescription: Online-Ressource (1 online resource (xxi, 323 pages)) : illustrationsISBN:- 1482216779
- 9781482216776
- 9781306180399
- 1306180392
- 9781482216769
- 664
- 641.01/3 641.013
- TX541
- TX631 .K58 2014
Contents:
Summary: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all thePPN: PPN: 807203467Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PQE
Front Cover; Contents; Preface; Acknowledgments; Prologue; Chapter 1: Introduction; Chapter 2: Making Sense of Taste; Chapter 3: Understanding Flavor; Chapter 4: Flavor in the Kitchen; Chapter 5: The Flavor of Beverages; Chapter 6: Matching Foods and Beverages: The Fundamentals; Chapter 7: Food Appreciation and Liking; Epilogue; Back Cover
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