Mouthfeel : how texture makes taste /
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...
Saved in:
| Online Access: |
Full text (MCPHS users only) |
|---|---|
| Main Authors: | , |
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English Danish |
| Published: |
New York :
Columbia University Press,
2017
|
| Series: | Arts and traditions of the table.
|
| Subjects: | |
| Local Note: | ProQuest Ebook Central |
Table of Contents:
- The Complex Universe of Taste and Flavor
- What Makes Up Our Food?
- The Physical Properties of Food: Form, Structure, and Texture
- Texture and Mouthfeel
- Playing Around with Mouthfeel
- Making Further Inroads into the Universe of Texture
- Why Do We Like the Food That We Do?
- Epilogue: Mouthfeel and a Taste for Life
- Recipes.
