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Author: Jean-Pierre Montmayeur Publisher: CRC Press ISBN: 1420067761 Category : Medical Languages : en Pages : 646
Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: Jean-Pierre Montmayeur Publisher: CRC Press ISBN: 1420067761 Category : Medical Languages : en Pages : 646
Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: Rajat Parr Publisher: Ten Speed Press ISBN: 0399578242 Category : Cooking Languages : en Pages : 352
Book Description
Winner of the prestigious André Simon Drink Book Award The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine. In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
Author: Olivia Parker Publisher: Publifye AS ISBN: 8233934194 Category : Science Languages : en Pages : 111
Book Description
""How Taste Works"" explores the fascinating world of gustation, unraveling the complex interplay between biology, chemistry, and psychology that shapes our taste experiences. This comprehensive guide delves into three key aspects: taste perception physiology, flavor chemistry, and taste's role in human evolution and health. The book challenges common misconceptions and offers a fresh perspective on our interactions with food and flavor. Starting with the five basic tastes—sweet, sour, salty, bitter, and umami—the book progresses through cellular-level taste detection, explaining taste receptors and signal transduction pathways. It then examines flavor chemistry, discussing how volatile compounds and food preparation methods influence our taste perceptions. The book's unique approach combines scientific explanations with practical applications, such as how understanding taste chemistry can aid in developing healthier food products or treating eating disorders. Written in an accessible style, ""How Taste Works"" balances academic rigor with engaging narrative, making it valuable for students, food enthusiasts, and industry professionals alike. By incorporating recent research from molecular biology, neuroscience, and anthropology, the book provides a holistic view of taste's significance in human development and daily life, ultimately offering readers a new appreciation for this crucial sense.
Author: Ann Laura Stoler Publisher: Oxford University Press ISBN: 0190076372 Category : Equality Languages : en Pages : 401
Book Description
In this book, Ann Laura Stoler navigates the shadows and shatterzones of democratic policies, considering how imperial features are folded through (il)liberal orders, where racial inequities thicken in the borderlands of interior frontiers. Sometimes those frontiers, or the lines that define the contours of belonging and not belonging, are porous--often fixed and firm. For those on the wrong side of the fabulated division between inside and out, entry requirements can be opaque, neither verbal nor visible. Illegibilities are secured in code. The sites of inequity are disparate, the sensibilities that produce and sustain those inequities are as well. Borrowing Ralph Ellison's phrase, Stoler exposes unexpected sites and scenes that register the lower frequencies of denigration. Seemingly benign sites are laid bare as toxic, as in her essay eviscerating the warped criteria assigned to taste and who can have it, and in her study of the seared lives that longing, envy, and humiliation inscribe. In so doing, she hews close to the soft violences of sentiments that ascribe, distribute, and assess human kinds. But the project of these essays turns as much to those who reject those violences, who distil refusal in poetic rage--the phrase Stoler invokes to describe the anti-colonial avant-garde. Stoler casts this aesthetic of dissent through a surge of multi-media archiving ventures among Palestinians bent on creating and conjuring landscapes beyond Israeli violences-for the future and today. Stoler hugs close to the dark corridors where racial inequalities thrive. These inequities may be blatant but unnoticed, others are neither muted nor unseen. Each essay iterates a (sub)metric of inequality as a fictive measure of human worth. With an optic, ever bold and subtle, she turns the reader to the social ecologies and racial logics targeting the body and the senses. These are hazardous zones for the instruments and infrastructures in which (il)liberalisms invest. Increasingly unsettled and challenged by a more radically just demos, these sites of contest may be the emergent political scenes of racial sovereignty's unmaking and where the weapons of that unmaking are readied, and stored.
Author: Matt Lewis Publisher: Abrams ISBN: 1613120567 Category : Cooking Languages : en Pages : 610
Book Description
The acclaimed bakers and authors of Baked return with an inventive array of treats to make any celebration even sweeter. Celebrating a year in desserts, BAKED’s beloved duo Matt Lewis and Renato Poliafito offer cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. You’ll discover creative treats like Rum-infused Hair of the Dog Cake for New Year’s Day and Peanut Butter Sheet Cake for Texas Independence Day. Plus you won’t want to miss Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and twelve Days of Cookies for Christmastime. With sixty-five gorgeous photographs and seventy-five unique recipes, you’ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round./
Author: Michael Jensen Publisher: Simon and Schuster ISBN: 0671027212 Category : Fiction Languages : en Pages : 324
Book Description
A young man in the 18th century leaves home to hide his homosexuality and heads for the frontier. He meets a frontierman who is also gay and they become lovers, until he discovers the man is a rapist and murderer.
Author: Gary Reineccius Publisher: CRC Press ISBN: 1135459916 Category : Technology & Engineering Languages : en Pages : 402
Book Description
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Inf
Author: Carlos Velasco Publisher: Frontiers Media SA ISBN: 2889455181 Category : Languages : en Pages : 101
Book Description
Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.
Author: Jean-Pierre Montmayeur
Author: Jean-Pierre Montmayeur
Author: Rajat Parr
Author: Marquess George Nathaniel Curzon Curzon of Kedleston
Author: George Nathaniel Curzon Marquis of Curzon
Author: Olivia Parker
Author: Ann Laura Stoler
Author: Matt Lewis
Author: Michael Jensen
Author: Gary Reineccius
Author: Carlos Velasco