Mouthfeel: How Texture Makes Taste

Hardcover | February 21, 2017

byOle G. Mouritsen, Klavs StyrbækTranslated byMariela Johansen

not yet rated|write a review

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?

Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Pricing and Purchase Info

$31.12 online
$35.00 list price (save 11%)
Pre-order online
Ships free on orders over $25

From the Publisher

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating trigger...

Ole G. Mouritsen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. He serves as director of the Danish Center for Taste (Taste for Life) and the Center for Biomembrane Physics (MEMPHYS) and is president of the Danish Gastronomical Academy. His books include Umami: Unlocking the Secrets of ...

other books by Ole G. Mouritsen

Umami: Unlocking the Secrets of the Fifth Taste
Umami: Unlocking the Secrets of the Fifth Taste

Paperback|Nov 24 2015

$26.91 online$26.95list price
LIFE - AS A MATTER OF FAT: Lipids in a Membrane Biophysics Perspective
LIFE - AS A MATTER OF FAT: Lipids in a Membrane Biophys...

Kobo ebook|Oct 8 2015

$48.49 online$62.89list price(save 22%)
Algues marines
Algues marines

Hardcover|Oct 5 2015

$77.95

see all books by Ole G. Mouritsen
Format:HardcoverDimensions:400 pages, 10 × 7 × 0.98 inPublished:February 21, 2017Publisher:Columbia University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0231180764

ISBN - 13:9780231180764

Customer Reviews of Mouthfeel: How Texture Makes Taste

Reviews

Extra Content

Editorial Reviews

A dazzling tour-de-force through the fascinating science of a little appreciated but immensely important aspect of the human gustatory experience. Mouritsen and Styrbæk have left no stone unturned in their quest to illuminate and turn our daily experience of eating into a riveting journey through human history. Mouthfeel is sure to become a classic and much beloved resource on this subject.