Mouthfeel : : How Texture Makes Taste /

Mouthfeel : : How Texture Makes Taste / / Ole Mouritsen, Klavs Styrbæk.

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 chemi...

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Bibliographic Details
Superior document:Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2017
VerfasserIn:
Mouritsen, Ole,
Styrbæk, Klavs,
TeilnehmendeR:
Johansen, Mariela.
Place / Publishing House:New York, NY : : Columbia University Press, , [2017]
©2017
Year of Publication:2017
Language:English
Series:Arts and Traditions of the Table: Perspectives on Culinary History
Online Access:
Physical Description:1 online resource (376 p.) :; 148 color illustrations
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Table of Contents:
  • Frontmatter
  • Contents
  • 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

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