Mouthfeel

Filename: mouthfeel.pdf
ISBN: 9780231543248
Release Date: 2017-01-31
Number of pages: 416
Author: Ole G. Mouritsen
Publisher: Columbia University Press

Download and read online Mouthfeel in PDF and EPUB 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 Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.


Umami

Filename: umami.pdf
ISBN: 9780231168908
Release Date: 2014-04-22
Number of pages: 280
Author: Ole G. Mouritsen
Publisher: Columbia University Press

Download and read online Umami in PDF and EPUB In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.


Taste as Experience

Filename: taste-as-experience.pdf
ISBN: 9780231541428
Release Date: 2016-04-05
Number of pages: 176
Author: Nicola Perullo
Publisher: Columbia University Press

Download and read online Taste as Experience in PDF and EPUB Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people’s food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.


The Kitchen as Laboratory

Filename: the-kitchen-as-laboratory.pdf
ISBN: 9780231526920
Release Date: 2012-02-07
Number of pages: 336
Author: Cesar Vega
Publisher: Columbia University Press

Download and read online The Kitchen as Laboratory in PDF and EPUB Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.


Discriminating Taste

Filename: discriminating-taste.pdf
ISBN: 9780813576879
Release Date: 2017-04-24
Number of pages: 288
Author: S. Margot Finn
Publisher: Rutgers University Press

Download and read online Discriminating Taste in PDF and EPUB For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.


Food is Culture

Filename: food-is-culture.pdf
ISBN: 9780231137904
Release Date: 2006
Number of pages: 149
Author: Massimo Montanari
Publisher: Columbia University Press

Download and read online Food is Culture in PDF and EPUB Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.


Mouthfeel

Filename: mouthfeel.pdf
ISBN: 9780231543248
Release Date: 2017-01-31
Number of pages: 416
Author: Ole G. Mouritsen
Publisher: Columbia University Press

Download and read online Mouthfeel in PDF and EPUB 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 Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.


Flavor The Science of Our Most Neglected Sense

Filename: flavor-the-science-of-our-most-neglected-sense.pdf
ISBN: 9780393244434
Release Date: 2017-04-25
Number of pages: 320
Author: Bob Holmes
Publisher: W. W. Norton & Company

Download and read online Flavor The Science of Our Most Neglected Sense in PDF and EPUB A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.


Traveler s Guide to Space

Filename: traveler-s-guide-to-space.pdf
ISBN: 9780231542890
Release Date: 2017-01-31
Number of pages: 224
Author: Neil F. Comins
Publisher: Columbia University Press

Download and read online Traveler s Guide to Space in PDF and EPUB Traveling into space and visiting or even emigrating to nearby worlds will soon become part of the human experience. Scientists, engineers, and investors are working hard to make space tourism a reality. As experienced astronauts will tell you, extraterrestrial travel is incomparably thrilling. To make the most of the experience requires profound physical and mental adjustments by travelers as they adapt to microgravity and alterations in virtually every aspect of life, from eating to intimacy. Everyone who goes into space and returns sees Earth and life on it from a profoundly different perspective. If you have ever wondered about space travel, now you have the opportunity to find out. Astronomer and former NASA/ASEE scientist Neil F. Comins has written the go-to book for anyone interested in space exploration, including potential travelers. He describes the joys and the dangers travelers will face—weightlessness, unparalleled views of Earth and the cosmos, the opportunity to walk on or jump off another world, as well as radiation, projectiles, unbreathable atmospheres, and potential equipment failures. He also provides insights into specific types of travel and destinations, including suborbital flights (nonstop flights to space and back), Earth-orbiting space stations, the Moon, asteroids, comets, and Mars—the first-choice candidate for colonization. Although many challenges to space travel are technical, Comins outlines these matters in clear language for all readers. He synthesizes key issues and cutting-edge research in astronomy, physics, biology, psychology, and sociology to create a complete manual for those eager to take the ultimate voyage, as well as those just interested in the adventure.


Modern Death

Filename: modern-death.pdf
ISBN: 9781250104595
Release Date: 2017-02-07
Number of pages: 336
Author: Haider Warraich
Publisher: St. Martin's Press

Download and read online Modern Death in PDF and EPUB There is no more universal truth in life than death. No matter who you are, it is certain that one day you will die, but the mechanics and understanding of that experience will differ greatly in today’s modern age. Dr. Haider Warraich is a young and brilliant new voice in the conversation about death and dying started by Dr. Sherwin Nuland and Atul Gawande. Dr. Warraich takes a broader look at how we die today, from the cellular level up to the very definition of death itself. The most basic aspects of dying—the whys, wheres, whens, and hows—are almost nothing like what they were mere decades ago. Beyond its ecology, epidemiology, and economics, the very ethos of death has changed. Modern Death, Dr. Warraich’s debut book, will explore the rituals and language of dying that have developed in the last century, and how modern technology has not only changed the hows, whens, and wheres of death, but the what of death. Delving into the vast body of research on the evolving nature of death, Modern Death will provide readers with an enriched understanding of how death differs from the past, what our ancestors got right, and how trends and events have transformed this most final of human experiences.


Life As a Matter of Fat

Filename: life-as-a-matter-of-fat.pdf
ISBN: 3540232486
Release Date: 2004-11-30
Number of pages: 276
Author: Ole G. Mouritsen
Publisher: Springer Science & Business Media

Download and read online Life As a Matter of Fat in PDF and EPUB Presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. Emphasizes the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Shows how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nano-technology and biomedicine are also described.


Seaweeds

Filename: seaweeds.pdf
ISBN: 9780226044538
Release Date: 2013-06-14
Number of pages: 272
Author: Ole G. Mouritsen
Publisher: University of Chicago Press

Download and read online Seaweeds in PDF and EPUB Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these “vegetables from the sea” a prominent place in our kitchens.


Salt Sugar Fat

Filename: salt-sugar-fat.pdf
ISBN: 9781448133871
Release Date: 2013-02-28
Number of pages: 480
Author: Michael Moss
Publisher: Random House

Download and read online Salt Sugar Fat in PDF and EPUB The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world. We are hooked on salt, sugar and fat. These three simple ingredients are used by the major food companies to achieve the greatest allure for the lowest possible cost. Here, Pulitzer Prize-winning investigative reporter Michael Moss exposes the practices of some of the most recognisable (and profitable) companies and brands of the last half century. He takes us inside the labs where food scientists use cutting-edge technology to calculate the ‘bliss point’ of sugary drinks. He unearths marketing campaigns designed – in a technique adapted from the tobacco industry – to redirect concerns about the health risks of their products, and reveals how the makers of processed foods have chosen, time and again, to increase consumption and profits, while gambling with our health. Are you ready for the truth about what’s in your shopping basket?


Suffering Succotash

Filename: suffering-succotash.pdf
ISBN: 9781101587003
Release Date: 2012-07-03
Number of pages: 240
Author: Stephanie V.W. Lucianovic
Publisher: Penguin

Download and read online Suffering Succotash in PDF and EPUB As a child Stephanie Lucianovic lived for years on grilled cheese and created an elaborate system for disposing of revolting food involving bookshelves, holiday centerpieces, and, later, boyfriends. She agonized not over meeting her future in-laws, but over the peaches they served her. As an adult, this picky eater found herself in the most unlikely of circumstances: a graduate of culinary school who became a cheesemonger and then a food writer. Along the way, she realized just how common her plight was. It wasn’t surprising to discover that picky eating is an issue for millions of kids, but who knew there are even support groups for adults who can’t overcome it? Yet remarkably little is known about the science of picky eating, and cultural and historical questions abound. Are picky eaters destined to ascend to a higher plane of existence, and what happens when picky eaters fall in love or go to restaurants? How can you tell if you’re a “supertaster”? How does the gag reflex affect pickiness (and what secrets do sword swallowers impart to help overcome it)? Suffering Succotash is a wide-angle look into the world of picky eating, told by a writer who’s been in the culinary trenches. With wit and charm, through visits to laboratories specializing in genetic analysis, attempts to infiltrate the inner workings of a “feeding” clinic, and interviews with fellow picky eaters and adventurous foodies young and old, Stephanie explores her own food phobias and gets to the bottom of what repulses us about certain foods, what it really means to be a picky eater, and what we can do about it.


Fast Food Nation

Filename: fast-food-nation.pdf
ISBN: 9780547750330
Release Date: 2012
Number of pages: 362
Author: Eric Schlosser
Publisher: Houghton Mifflin Harcourt

Download and read online Fast Food Nation in PDF and EPUB Explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production.