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Mouthfeel - How Texture Makes Taste by Ole Mouritsen; Klavs Styrbæk; Mariela Johansen (Translator)
$59.99 AUD
Category: Cooking | Series: Arts and Traditions of the Table: Perspectives on Culinary History Ser.
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 chemical ...Show more
Umami: Unlocking the Secrets of the Fifth Taste by Ole G. Mouritsen
$69.00 AUD
Category: Cooking | Series: Arts & Traditions of the Table: Perspectives on Culinary History
In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression t ...Show more
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