國立虎尾科技大學 |

The essence of gastronomy = understanding the flavor of foods and beverages /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The essence of gastronomy/ Peter Klosse.
Reminder of title:	understanding the flavor of foods and beverages /
Author:	Klosse, Peter.
Published:	Boca Raton :CRC Press, Taylor & Francis Group, : 2014.,
Description:	1 online resource (xxi, 323 p.) :ill. :
Subject:	Gastronomy. -
Online resource:	https://www.taylorfrancis.com/books/9780429170546
ISBN:	9781482216776 (electronic bk.)

The essence of gastronomy = understanding the flavor of foods and beverages /
Klosse, Peter.

The essence of gastronomyunderstanding the flavor of foods and beverages /[electronic resource] :Peter Klosse. - Boca Raton :CRC Press, Taylor & Francis Group,2014. - 1 online resource (xxi, 323 p.) :ill. - The global warrior series.

Includes bibliographical references and index.

1. Introduction -- 2. Making sense of taste -- 3. Understanding flavor -- 4. Flavor in the kitchen -- 5. The flavor of beverages -- 6. Matching foods and beverages : the fundamentals -- 7. Food appreciation and liking.

This book presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. Gastronomy is defined as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses ... gastronomy is presented as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's ground-breaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. Food and beverages are also examined from a flavor standpoint, including the effects of ingredients and techniques that are used, and guidelines for matching food and beverages are given. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. --taken from back cover.

ISBN: 9781482216776 (electronic bk.)Subjects--Topical Terms:

561859
Gastronomy.

LC Class. No.: TX631 / .K58 2014

Dewey Class. No.: 641.01/3

The essence of gastronomy = understanding the flavor of foods and beverages /
LDR:02565cam a2200277 a 4500 001 1157534
003 OCoLC
005 20160712084724.0
006 m o d
007 cr |n|---|||||
008 250722s2014 flua ob 001 0 eng
020 $a 9781482216776 (electronic bk.)
020 $z 9781482216769
035 $a (OCoLC)863044409
035 $a 863044409
040 $a DLC $b eng $c DLC $d OCLCO $d YDXCP $d BTCTA $d CDX $d MTG $d UKMGB $d SINLB $d IXA $d NLGGC $d AGL $d OCLCF $d VLB $d TOH $d CRCPR $d OCLCQ $d OCLCA $d UtOrBLW
050 0 0 $a TX631 $b .K58 2014
082 0 0 $a 641.01/3 $2 23
100 1 $a Klosse, Peter. $3 1098540
245 1 4 $a The essence of gastronomy $h [electronic resource] : $b understanding the flavor of foods and beverages / $c Peter Klosse.
260 $a Boca Raton : $b CRC Press, Taylor & Francis Group, $c 2014.
300 $a 1 online resource (xxi, 323 p.) : $b ill.
490 0 $a The global warrior series
504 $a Includes bibliographical references and index.
505 0 $a 1. Introduction -- 2. Making sense of taste -- 3. Understanding flavor -- 4. Flavor in the kitchen -- 5. The flavor of beverages -- 6. Matching foods and beverages : the fundamentals -- 7. Food appreciation and liking.
520 $a This book presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. Gastronomy is defined as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses ... gastronomy is presented as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's ground-breaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. Food and beverages are also examined from a flavor standpoint, including the effects of ingredients and techniques that are used, and guidelines for matching food and beverages are given. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. --taken from back cover.
588 $a Description based on print version record.
650 0 $a Gastronomy. $3 561859
650 0 $a Flavor. $3 558553
650 0 $a Taste. $3 582590
856 4 0 $u https://www.taylorfrancis.com/books/9780429170546