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Mouthfeel : How Texture Makes Taste

By: (Author) Klavs Styrbæk , (Author) Ole Mouritsen , (Translated by) Mariela Johansen

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Ksh 7,550.00

Format: Paperback / Softback

ISBN-10: 0231180772

ISBN-13: 9780231180771

Series: Arts and Traditions of the Table: Perspectives on Culinary History

Publisher: Columbia University Press

Imprint: Columbia University Press

Country of Manufacture: US

Country of Publication: GB

Publication Date: Mar 20th, 2018

Print length: 376 Pages

Weight: 1,024 grams

Dimensions (height x width x thickness): 42.10 x 31.40 x 2.10 cms

Product Classification: Food & beverage technology
Cookery / food & drink etc

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Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.

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