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Cover: 9781482216769 | The Essence of Gastronomy | Peter Klosse | Buch | Englisch | 2014
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The Essence of Gastronomy
Understanding the Flavor of Foods and Beverages
Buch von Peter Klosse
Sprache: Englisch

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Beschreibung
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.
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.
Über den Autor

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.

Inhaltsverzeichnis

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.

Details
Erscheinungsjahr: 2014
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Inhalt: Einband - fest (Hardcover)
ISBN-13: 9781482216769
ISBN-10: 1482216760
Sprache: Englisch
Einband: Gebunden
Autor: Klosse, Peter
Hersteller: Taylor & Francis
CRC Press
Abbildungen: 24 black & white illustrations, 22 black & white tables
Maße: 236 x 156 x 25 mm
Von/Mit: Peter Klosse
Erscheinungsdatum: 08.01.2014
Gewicht: 0,688 kg
Artikel-ID: 124272041
Über den Autor

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.

Inhaltsverzeichnis

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.

Details
Erscheinungsjahr: 2014
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Inhalt: Einband - fest (Hardcover)
ISBN-13: 9781482216769
ISBN-10: 1482216760
Sprache: Englisch
Einband: Gebunden
Autor: Klosse, Peter
Hersteller: Taylor & Francis
CRC Press
Abbildungen: 24 black & white illustrations, 22 black & white tables
Maße: 236 x 156 x 25 mm
Von/Mit: Peter Klosse
Erscheinungsdatum: 08.01.2014
Gewicht: 0,688 kg
Artikel-ID: 124272041
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