Mouthfeel: How Texture Makes Taste (Arts And Traditions Of The Table: Perspectives On Culinary History)

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By Ole Mouritsen | Category: Science and Math books | DMCA

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 ...

Series: Arts and Traditions of the Table: Perspectives on Culinary History
Hardcover: 376 pages
Publisher: Columbia University Press (February 21, 2017)
Language: English
ISBN-10: 9780231180764
ISBN-13: 978-0231180764
ASIN: 0231180764
Product Dimensions: 7 x 1.2 x 10 inches
Amazon Rank: 331380
Format: PDF ePub djvu ebook


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reviews:

Once the reader has adjusted to the subtle linguistic artifacts of a book originally written in Danish, the reading is enjoyable, the information is detailed and the overall content deepens and reaffirms the reader’s understanding of food in general ...

Thankfully she now has some real friends, as well as a husband and three children, plus a grumpy but lovable cat. The story is clearly told and quite moving. I was excited to buy this book for my godsons birthday.
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