Mouthfeel
Subtitle: how texture makes taste
By: Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
Contributors: Styrbæk, Klavs, author; Johansen, Mariela, translator
Series: Arts and traditions of the table : perspectives on culinary history; Arts and traditions of the table
Publisher: Columbia University Press
Published: 2017
Language: eng
Number of pages: 353
ISBN-13: 9780231180764
Subjects: Food texture; Food; Taste; Food preferences; Cooking; Sensory evaluation
Other titles: Mouth feel
Work titles: Fornemmelse for smag
Notes: Translation from the Danish of: Fornemmelse for smag.

Includes bibliographical references (pages 335-338) and index.
Table of contents: title: The complex universe of taste and flavor; title: What makes up our food?; title: The physical properties of food : form, structure, and texture; title: Texture and mouthfeel; title: Playing around with mouthfeel; title: Making further inroads into the universe of texture; title: Why do we like the food that we do?; title: Epilogue : mouthfeel and a taste for life; title: Recipes.