rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: essence of gastronomy [
    sub title: understanding the flavor of foods and beverages
  name:
    name part: Klosse, Peter
    role:
      role term: creator
    role:
      role term: author
  type of resource: text
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Florida
    publisher: CRC Press
    date issued: c2014
    date issued: 2014
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: electronic resource]
    extent: 1 online resoure (xxi, 323 p.) : ill
  abstract: This book presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. Gastronomy is defined as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses...gastronomy is presented as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author's ground-breaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. Food and beverages are also examined from a flavor standpoint, including the effects of ingredients and techniques that are used, and guidelines for matching food and beverages are given. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability.
  table of contents: 1. Introduction -- 2. Making sense of taste -- 3. Understanding flavour -- 4. Flavor in the kitchen -- 5. The flavor of beverages -- 6. Matching foods and beverages the fundamentals -- 7. Food appreciation and liking
  note: Peter Klosse
  note: Includes bibliographical references and index
  subject:
    topic: Flavor
  subject:
    topic: Gastronomy
  subject:
    topic: Taste
  classification: TX631 .K56 2014
  identifier: 1482216760
  identifier: 1482216779 (e-book)
  identifier: 9781482216769
  identifier: 9781482216776 (e-book)
  identifier: http://www.crcnetbase.com/isbn/978-1-4822-1676-9
  record info:
    record creation date: 141023
    record change date: 20150330093000.0
    record identifier: 0000086967