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Exploring the intricate relationship between sensory perception and flavor, this book delves into how factors like smell, texture, temperature, color, and even background music shape our eating experiences. It challenges traditional notions of taste by revealing the multifaceted ways our senses interact, ultimately enhancing our understanding of culinary enjoyment.
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The Science of Flavour, Stuart Farrimond
- Langue
- Année de publication
- 2025
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- (rigide)
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- Titre
- The Science of Flavour
- Sous-titre
- Unlock the Secrets Behind the Art of Flavourful Cooking
- Langue
- Anglais
- Auteurs
- Stuart Farrimond
- Éditeur
- Dorling Kindersley Ltd.
- Publié
- 2025
- Format
- rigide
- Pages
- 224
- ISBN13
- 9780241667637
- Séries
- Mots clés
- Livres de cuisine
- Description
- Exploring the intricate relationship between sensory perception and flavor, this book delves into how factors like smell, texture, temperature, color, and even background music shape our eating experiences. It challenges traditional notions of taste by revealing the multifaceted ways our senses interact, ultimately enhancing our understanding of culinary enjoyment.