Details

Subject(s)

• Food texture [Browse]
• Taste [Browse]
• Food—Sensory evaluation [Browse]
• Food preferences [Browse]
• Cooking [Browse]

Author

• Styrbæk, Klavs [Browse]

Series

Arts and traditions of the table : perspectives on culinary history

Summary note

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 t.

Notes

Translation of: Fornemmelse for smag.

Bibliographic references

Includes bibliographical references and index.

Source of description

Description based on print version record and CIP data provided by publisher; resource not viewed.

Other title(s)

Mouth feel

ISBN

• 9780231543248 ((electronic bk.))
• 0231543247 ((electronic bk.))

LCCN

2016032605

Statement on language in description

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