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Author Mouritsen, Ole G., author.

Title Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.

Publication Info. New York : Columbia University Press, [2017]

Item Status

Description 1 online resource (xiv, 353 pages) : illustrations.
text file PDF
Series Arts and traditions of the table : perspectives on culinary history
Arts and traditions of the table.
Note Translated from the Danish.
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 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.
Contents 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.
Language In English.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food texture.
Food -- Sensory evaluation.
Food preferences.
Genre/Form Electronic book.
Electronic books.
Added Author Styrbæk, Klavs, author.
Added Title Fornemmelse for smag. English
Mouth feel
Other Form: Print version: Mouritsen, Ole G. Fornemmelse for smag. English. Mouthfeel. New York : Columbia University Press, [2017] 9780231180764 (DLC) 2016032426 (OCoLC)950448304
ISBN 9780231543248 (electronic bk.)
0231543247 (electronic bk.)
9780231180764 (hardcover alkaline paper)
0231180764 (hardcover alkaline paper)
Standard No. 10.7312/mour18076