Mouritsen / Styrbæk Mouthfeel

How Texture Makes Taste
1. Auflage 2017
ISBN: 978-0-231-54324-8
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 376 Seiten

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

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.

Autoren/Hrsg.

Mouritsen, Ole

Styrbæk, Klavs

Weitere Mitwirkende

Johansen, Mariela

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Vorklinische Medizin: Grundlagenfächer Physiologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Vorklinische Medizin: Grundlagenfächer Anatomie
• Naturwissenschaften Chemie Chemie Allgemein
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Naturwissenschaften Biowissenschaften Humanbiologie

Inhaltsverzeichnis

Preface
Acknowledgments
1. The Complex Universe of Taste and Flavor
2. What Makes Up Our Food?
3. The Physical Properties of Food: Form, Structure, and Texture
4. Texture and Mouthfeel
5. Playing Around with Mouthfeel
6. Making Further Inroads into the Universe of Texture
7. Why Do We Like the Food That We Do?
Epilogue: Mouthfeel and a Taste for Life
Glossary
Bibliography
Illustration Credits
Index
Recipes

Über Autor(innen)

Ole G. Mouritsen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. He serves as director of the Danish Center for Taste (Taste for Life) and the Center for Biomembrane Physics (MEMPHYS) and is president of the Danish Gastronomical Academy. His books include Umami: Unlocking the Secrets of the Fifth Taste (Columbia, 2015), Seaweeds: Edible, Available, and Sustainable (2013), and Sushi: Food for the Eye, the Body, and the Soul (2009).Klavs Styrbæk is an award-winning chef who, with his wife, runs the gastronomical innovation project STYRBÆKS, incorporating an experimental restaurant and a chefs' school. With Ole G. Mouritsen, he is the author of Umami: Unlocking the Secrets of the Fifth Taste (Columbia, 2015).