Mouthfeel: How Texture Makes Taste (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History) Book + PRICE WATCH * Amazon pricing is not included in price watch

Mouthfeel: How Texture Makes Taste (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History) Book

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 StyrbARead More

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  • 9780231180764
  • 9780231180764
  • , Johansen, Mariela
  • 21 February 2017
  • Columbia University Press
  • Hardcover (Book)
  • 376
  • Book
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