Introduction. Making Sense of Taste. Understanding Flavor. Flavor in the Kitchen. The Flavor of Beverages. Matching Foods and Beverages, the Fundamentals. Food Appreciation and Liking. Epilogue. Index.
Peter Klosse, Ph.D., is a professor of gastronomy at Hotel Management School Maastricht, the Netherlands, and owner of a Michelin-starred restaurant at the gastronomic five-star hotel in Apeldoorn. He founded the Academy for Gastronomy in 1991, which offers courses and training on gastronomy and wine and food. The academy is also responsible for training the sommeliers in the Netherlands.
"…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
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