The Essence of Gastronomy

Name: The Essence of Gastronomy
Author: Peter Klosse

Understanding the Flavor of Foods and Beverages

Specificaties

Gebonden, 352 blz. | Engels

CRC Press | 1e druk, 2014

ISBN13: 9781482216769

Rubricering

Hoofdrubriek : Koken en eten

Juridisch :

CRC Press 1e druk, 2014 9781482216769

140,97

In winkelwagen

Op werkdagen voor 21:00 besteld, volgende dag in huis

Samenvatting

While the primary focus of most food science books is on the food's composition or its nutritional value, books on the science of gastronomy primarily focus on the pleasure of eating, its social function, even its taste, as is the subject of this book. Pleasure, taste, and social interaction are concepts that do not normally fit in the instrumental scientific approach. And yet, they do play a major part in our daily lives. This book introduces gastronomy as the science of flavor and tasting.