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The Essence of Gastronomy
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Understanding the Flavor of Foods and Beverages
Sofort lieferbar | Lieferzeit: Sofort lieferbar I
Artikel-Nr:
9781482216769
Veröffentl:
2014
Erscheinungsdatum:
08.01.2014
Seiten:
352
Autor:
Peter Klosse
Gewicht:
688 g
Format:
236x156x25 mm
Sprache:
Englisch
Beschreibung:
Peter Klosse, Ph.D., is a professor of gastronomy at Hotel Management School Maastricht, the Netherlands, and owner of a Michelin-starred restaurant at the gastronomic five-star hotel in Apeldoorn. He founded the Academy for Gastronomy in 1991, which offers courses and training on gastronomy and wine and food. The academy is also responsible for training the sommeliers in the Netherlands.
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.
Introduction. Making Sense of Taste. Understanding Flavor. Flavor in the Kitchen. The Flavor of Beverages. Matching Foods and Beverages, the Fundamentals. Food Appreciation and Liking. Epilogue. Index.