Research Catalog

Details

Description

1. xxi, 323 pages : illustrations; 24 cm

Summary

1. This book presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. Gastronomy is defined as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses...gastronomy is presented as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's ground-breaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. Food and beverages are also examined from a flavor standpoint, including the effects of ingredients and techniques that are used, and guidelines for matching food and beverages are given. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. --taken from back cover.

Series statement

1. The global warrior series

Uniform title

1. Global warrior series

Subject

1. Flavor
2. BUSINESS & ECONOMICS / Negotiating
3. Smaakzin
4. Gastronomy
5. Taste
6. Gastronomie

Contents

1. 1. Introduction -- 2. Making sense of taste -- 3. Understanding flavor -- 4. Flavor in the kitchen -- 5. The flavor of beverages -- 6. Matching foods and beverages : the fundamentals -- 7. Food appreciation and liking.

Call number

1. JFE 15-5842

Bibliography (note)

1. Includes bibliographical references and index.

Author

1. Klosse, Peter, author.

Title

1. The essence of gastronomy : understanding the flavor of foods and beverages / Peter Klosse.

Publisher

1. Boca Raton : CRC Press, Taylor & Francis Group, [2014]

Copyright date

1. ©2014

Type of content

1. text

Type of medium

1. unmediated

Type of carrier

1. volume

Series

1. The global warrior series
2. Global warrior series

Bibliography

1. Includes bibliographical references and index.

LCCN

1. 2013045728

ISBN

1. 9781466595781 (hardcover : alk. paper)
2. 1466595787 (hardcover : alk. paper)
3. 9781482216769 (hbk.)
4. 1482216760 (hbk.)

Research call number

1. JFE 15-5842