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Molecular Gastronomy
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Hervé This |
**Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can impr… |
OL15597884W |
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Statistics for sensory and consumer science
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Tormod Næs |
"As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the re… |
OL16928412W |
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Food flavor
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Susan E. Ebeler,Gary R. Takeoka |
xiii, 290 p. : 24 cm |
OL18666169W |
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Tasty
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John McQuaid |
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. |
OL20002939W |
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Neuroenology
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Gordon M. Shepherd |
xi, 206 pages : 24 cm |
OL20047538W |
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The various flavors of coffee
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Anthony Capella |
In 1896 London, impoverished poet Robert Wallis accepts a commission from eccentric coffee merchant Samuel Pinker to categorize the diverse and elusive coffee flavors, an assignment that will transfo… |
OL24428380W |
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Apprécier les qualités organoleptiques des aliments
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Suzanne Léger |
Les métiers de bouche exigent une connaissance fine des produits alimentaires. Au-delà des ingrédients, il y a le goût, l'odeur, l'aspect, la texture et la flaveur à prendre en considération. Ce manu… |
OL26190599W |
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Making Sense of Taste
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Carolyn Korsmeyer |
"Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to p… |
OL6036079W |