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Mouthfeel : How Texture Makes Taste

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Title: Mouthfeel : How Texture Makes Taste
Description: 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.
Authors: Ole Mouritsen, Klavs Styrbæk
Resource Type: eBook.
Subjects: Food preferences, Cooking, Food--Sensory evaluation, Food texture, Taste, Food
Categories: COOKING / Individual Chefs & Restaurants, COOKING / Methods / General, SCIENCE / Chemistry / General, SCIENCE / Life Sciences / Human Anatomy & Physiology, TECHNOLOGY & ENGINEERING / Food Science / General
Database: eBook Collection (EBSCOhost)
FullText Links:
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  – Type: ebook-epub
Text:
  Availability: 0
Header DbId: nlebk
DbLabel: eBook Collection (EBSCOhost)
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RelevancyScore: 1077
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1077.00524902344
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  Data: Mouthfeel : How Texture Makes Taste
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  Label: Description
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  Data: 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.
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  Data: <searchLink fieldCode="DE" term="%22Food+preferences%22">Food preferences</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Food--Sensory+evaluation%22">Food--Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+texture%22">Food texture</searchLink><br /><searchLink fieldCode="DE" term="%22Taste%22">Taste</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink>
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  Data: <searchLink fieldCode="ZK" term="%22COOKING+%2F+Individual+Chefs+%26+Restaurants%22">COOKING / Individual Chefs & Restaurants</searchLink><br /><searchLink fieldCode="ZK" term="%22COOKING+%2F+Methods+%2F+General%22">COOKING / Methods / General</searchLink><br /><searchLink fieldCode="ZK" term="%22SCIENCE+%2F+Chemistry+%2F+General%22">SCIENCE / Chemistry / General</searchLink><br /><searchLink fieldCode="ZK" term="%22SCIENCE+%2F+Life+Sciences+%2F+Human+Anatomy+%26+Physiology%22">SCIENCE / Life Sciences / Human Anatomy & Physiology</searchLink><br /><searchLink fieldCode="ZK" term="%22TECHNOLOGY+%26+ENGINEERING+%2F+Food+Science+%2F+General%22">TECHNOLOGY & ENGINEERING / Food Science / General</searchLink>
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 664.072
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Food preferences
        Type: general
      – SubjectFull: Cooking
        Type: general
      – SubjectFull: Food--Sensory evaluation
        Type: general
      – SubjectFull: Food texture
        Type: general
      – SubjectFull: Taste
        Type: general
      – SubjectFull: Food
        Type: general
    Titles:
      – TitleFull: Mouthfeel : How Texture Makes Taste
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Ole Mouritsen
      – PersonEntity:
          Name:
            NameFull: Klavs Styrbæk
      – PersonEntity:
          Name:
            NameFull: Ole Mouritsen
      – PersonEntity:
          Name:
            NameFull: Klavs Styrbæk
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2017
            – D: 11
              M: 07
              Type: profile
              Y: 2018
          Identifiers:
            – Type: isbn-print
              Value: 9780231180764
            – Type: isbn-print
              Value: 9780231180771
            – Type: isbn-electronic
              Value: 9780231543248
          Titles:
            – TitleFull: Mouthfeel : How Texture Makes Taste
              Type: main
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