LEADER 00000cam a2200901 i 4500 
001    ocn953617968 
003    OCoLC 
005    20190705070719.4 
006    m     o  d         
007    cr ||||||||||| 
007    cr mn||||||||| 
008    160713s2017    nyua    ob    001 0 eng   
010      2016032605 
016 7  018311592|2Uk 
019    987941846|a1002239782|a1055338016|a1059293875|a1066614144
       |a1074421783|a1101717143 
020    9780231543248|q(electronic book) 
020    0231543247|q(electronic book) 
020    |z9780231180764|q(hardcover|qalkaline paper) 
020    |z0231180764|q(hardcover|qalkaline paper) 
020    |z9780231180771 
024 7  10.7312/mour18076|2doi 
035    (OCoLC)953617968|z(OCoLC)987941846|z(OCoLC)1002239782
       |z(OCoLC)1055338016|z(OCoLC)1059293875|z(OCoLC)1066614144
       |z(OCoLC)1074421783|z(OCoLC)1101717143 
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037    2C767CEF-3DC1-420C-9D6F-4A259B80C97F|bOverDrive, Inc.
       |nhttp://www.overdrive.com 
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041 1  eng|hdan 
042    pcc 
049    RIDW 
050 14 TX546|b.M6913 2017 
072  7 TEC012000|2bisacsh 
072  7 SCI013000|2bisacsh 
072  7 CKB023000|2bisacsh 
072  7 SCI036000|2bisacsh 
072  7 CKB115000|2bisacsh 
082 00 664/.072|223 
090    TX546|b.M6913 2017 
100 1  Mouritsen, Ole G.,|0https://id.loc.gov/authorities/names/
       n85008844|eauthor. 
240 10 Fornemmelse for smag.|lEnglish|0https://id.loc.gov/
       authorities/names/n2016038008 
245 10 Mouthfeel :|bhow texture makes taste /|cOle G. Mouritsen 
       and Klavs Styrbæk ; translated and adapted by Mariela 
       Johansen. 
246 3  Mouth feel 
264  1 New York :|bColumbia University Press,|c[2017] 
300    1 online resource (xiv, 353 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bn|2rdamedia 
338    online resource|bnc|2rdacarrier 
347    text file|bPDF|2rda 
490 1  Arts and traditions of the table : perspectives on 
       culinary history 
500    Translated from the Danish. 
504    Includes bibliographical references and index. 
505 0  The Complex Universe of Taste and Flavor -- What Makes Up 
       Our Food? -- The Physical Properties of Food: Form, 
       Structure, and Texture -- Texture and Mouthfeel -- Playing
       Around with Mouthfeel -- Making Further Inroads into the 
       Universe of Texture -- Why Do We Like the Food That We Do?
       -- Epilogue: Mouthfeel and a Taste for Life -- Recipes. 
520    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 
       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. By mapping the mechanics
       of mouthfeel, Mouritsen and Styrbæk 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. 
546    In English. 
588 0  Online resource; title from digital title page (viewed on 
       February 09, 2017). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food texture.|0https://id.loc.gov/authorities/subjects/
       sh85050345 
650  0 Taste.|0https://id.loc.gov/authorities/subjects/sh85132732
650  0 Food|xSensory evaluation.|0https://id.loc.gov/authorities/
       subjects/sh85050222 
650  0 Food preferences.|0https://id.loc.gov/authorities/subjects
       /sh85050304 
650  0 Cooking.|0https://id.loc.gov/authorities/subjects/
       sh2010008400 
650  7 Food texture.|2fast|0https://id.worldcat.org/fast/931243 
650  7 Taste.|2fast|0https://id.worldcat.org/fast/1143475 
650  7 Food|xSensory evaluation.|2fast|0https://id.worldcat.org/
       fast/930607 
650  7 Food preferences.|2fast|0https://id.worldcat.org/fast/
       930981 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
655  0 Electronic book. 
655  4 Electronic books. 
655  7 Cookbooks.|2fast|0https://id.worldcat.org/fast/1752725 
655  7 Cookbooks.|2lcgft|0https://id.loc.gov/authorities/
       genreForms/gf2011026169 
700 1  Styrbæk, Klavs,|0https://id.loc.gov/authorities/names/
       n2015011556|eauthor. 
776 08 |iPrint version:|aMouritsen, Ole G.|sFornemmelse for smag.
       English.|tMouthfeel.|dNew York : Columbia University Press,
       [2017]|z9780231180764|w(DLC)  2016032426|w(OCoLC)950448304
830  0 Arts and traditions of the table.|0https://id.loc.gov/
       authorities/names/n2001000537 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1821371|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20190709|cEBSCO|tEBSCOebooksacademic NEW 7-5-19 5915
       |lridw 
994    92|bRID