Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.

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...

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Bibliographic Details
Main Authors:	Mouritsen, Ole G. (Author), Styrbæk, Klavs (Author)
Other Authors:	Johansen, Mariela (Translator)
Format:	eBook
Language:	English Danish
Published:	New York : Columbia University Press, [2017]
Series:	Arts and traditions of the table.
Subjects:	Food texture. Taste. Food > Sensory evaluation. Food preferences. Cooking. Food. taste (senses) food. TECHNOLOGY & ENGINEERING > Food Science. Food Cooking Food preferences Food > Sensory evaluation Food texture Taste cookbooks. Cookbooks Cookbooks. Livres de cuisine.
Online Access:	Click for online access
Uniform Title:	Fornemmelse for smag.

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Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.

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