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.


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.


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.


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.


The Perfect Meal

Filename: the-perfect-meal.pdf
ISBN: 9781118491027
Release Date: 2014-07-10
Number of pages: 424
Author: Charles Spence
Publisher: John Wiley & Sons

Download and read online The Perfect Meal in PDF and EPUB The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner?s overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diner?s experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.


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.


Gastrophysics

Filename: gastrophysics.pdf
ISBN: 9780735223486
Release Date: 2017-06-20
Number of pages: 336
Author: Charles Spence
Publisher: Penguin

Download and read online Gastrophysics in PDF and EPUB The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.


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?


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.


Welcome to Tina S Kitchen

Filename: welcome-to-tina-s-kitchen.pdf
ISBN: 9781524672119
Release Date: 2017-03-08
Number of pages: 128
Author: Tina Wyatt
Publisher: AuthorHouse

Download and read online Welcome to Tina S Kitchen in PDF and EPUB I wrote this cookbook for the people I love and for the cook that wants to get out of the kitchen fast, as we spend most of our time in our kitchen. It can be fun to cook. As you can see, I cook lots of different kinds of food. I like fast meals, but I also like sit-down dinners. So enjoy and have lots of fun with this cookbook I wrote. This book is for the love I have for my friends, my loved ones that have passed on, and my husband. He has loved me for fifty-four years and ate these dishes I cooked for him.


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.


The Flavor Bible

Filename: the-flavor-bible.pdf
ISBN: 0316143375
Release Date: 2014-05-21
Number of pages: 942
Author: Andrew Dornenburg
Publisher: Little Brown

Download and read online The Flavor Bible in PDF and EPUB A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.


Fat Detection

Filename: fat-detection.pdf
ISBN: 1420067761
Release Date: 2009-09-14
Number of pages: 643
Author: Jean-Pierre Montmayeur
Publisher: CRC Press

Download and read online Fat Detection in PDF and EPUB Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.


Shark s Fin and Sichuan Pepper

Filename: shark-s-fin-and-sichuan-pepper.pdf
ISBN: 9781446489291
Release Date: 2014-03-31
Number of pages: 320
Author: Fuchsia Dunlop
Publisher: Random House

Download and read online Shark s Fin and Sichuan Pepper in PDF and EPUB Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test. From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.