The Essence of Gastronomy

Understanding the Flavor of Foods and Beverages

  • Engels
  • 1e druk
  • 9781482216769
  • december 2013
  • 352 pagina's
Alle productspecificaties

Peter Klosse

Peter Klosse is eigenaar van Hotel De Echoput in Apeldoorn en oprichter van de Academie voor Gastronomie. Klosse benadert de begrippen smaak en proeven op een wetenschappelijke manier. Hij publiceerde meerdere boeken en ontwikkelde het moderne smaakdenken dat inmiddels overal wordt toegepast. De chefs Theus de Kok en Peter Paul van den Breemen werken al jaren voor De Echoput en zijn wildkenners pur sang. Op bol.com vind je alle boeken van Peter Klosse, waaronder het nieuwste boek van Peter Klosse.

Samenvatting

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages 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. This book defines gastronomy 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.

Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking 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.

The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.

Recensie(s)

...it is a volume that leads us to think of food as science flavor and taste and leads us through the intricate relationships. It is a good book that will be of interest to all those who are interested in discovering new facets of this fascinating world. -R. Zamora, Fats & Oils, April-June 2015 This informative volume presents a comprehensive and unifying theory on flavour, presenting gastronomy as a holistic concept that combines both natural and human-related sciences thereby focusing not only on food and its composition but also on the consumer. It is therefore highly recommended to any individuals with interests, both academic and social, in the tasting, flavour and combination of foods and beverages. Reading this volume can only enhance your gastronomic pleasure! -Charles J. Knill & John F. Kennedy, Chembiotech Laboratories, UK in Carbohydrate Polymers

Productspecificaties

Inhoud

Taal
Engels
Verschijningsdatum
december 2013
Druk
1e druk
Afmetingen
23,6 x 16 x 2 cm
Aantal pagina's
352 pagina's
Illustraties
Nee

Betrokkenen

Auteur
Peter Klosse
Uitgever
Apple Academic Press Inc.

EAN

EAN
9781482216769

Overige kenmerken

Bindwijze
Hardcover
Extra groot lettertype
Nee
Subtitel
Understanding the Flavor of Foods and Beverages

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