Essential Tastes
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Essential Tastes
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Author : Lenore Cangeloso
language : en
Publisher:
Release Date : 2021-05-13
Essential Tastes written by Lenore Cangeloso and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-13 with categories.
A nutritional guide that leads you into the therapeutic and tasty depth of the Five Flavors--through a lens of Chinese Medicine. This book highlights ways to use the intrinsic properties of the food and herbs you eat to increase your vitality and promote health, healing, and rejuvenation. It explains how this nutritional theory brings balance into your body through various flavors, and explores how we all interact with food on an emotional level, shines importance on seasonal eating and helps in curating a diet that is unique and specific to individual needs..... The therapeutic use of food is about cultivating a positive relationship between the qualities of the foods you eat--and the impact on your system after eating. The properties of the foods you choose on a daily basis, impact the function of your digestive system, your mood, and the state of Qi and blood. With every bite we can learn to utilize these characteristics to make the most beneficial impact in our health. Flavor is a great place to start! Let this book be a guide to learning, listening, and healing with food. Complete with Chinese Medical nutrition guidelines, tips for mindful eating and delicious recipes to get your started on this healing journey, this book is a must-have for those looking for a more intuitive and individualized "diet" plan. Essential Tastes is more than just a cookbook. It is a guide for understanding that what we choose to eat, changes not only how we feel, but who we essentially are...... If you are interested in purchasing an ebook/PDF please contact me directly through my website- www.wildearthacupuncture.com. A kindle version will hopefully be released soon :) Thank you so much for your support. In Health- Lenore!
How Flavor Works
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Author : Nak-Eon Choi
language : en
Publisher: John Wiley & Sons
Release Date : 2015-02-23
How Flavor Works written by Nak-Eon Choi and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-23 with Technology & Engineering categories.
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Taste Matters
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Author : John Prescott
language : en
Publisher: Reaktion Books
Release Date : 2013-02-15
Taste Matters written by John Prescott and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-15 with Cooking categories.
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
The Flavor Bible
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Author : Andrew Dornenburg
language : en
Publisher: Hachette UK
Release Date : 2008-09-16
The Flavor Bible written by Andrew Dornenburg and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-16 with Cooking categories.
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
The Flavor Equation
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Author : Nik Sharma
language : en
Publisher: Chronicle Books
Release Date : 2020-10-27
The Flavor Equation written by Nik Sharma and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-27 with Cooking categories.
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Taste
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Author : Barb Stuckey
language : en
Publisher: Simon and Schuster
Release Date : 2013-03-26
Taste written by Barb Stuckey and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-26 with Cooking categories.
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
The Essence Of Gastronomy
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Author : Peter Klosse
language : en
Publisher: CRC Press
Release Date : 2013-12-17
The Essence Of Gastronomy written by Peter Klosse and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-17 with Technology & Engineering categories.
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.
Flavor Research And Food Acceptance
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Author : Arthur D. Little, Inc
language : en
Publisher:
Release Date : 1958
Flavor Research And Food Acceptance written by Arthur D. Little, Inc and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Flavor categories.
Umami
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Author : Yōjirō Kawamura
language : en
Publisher: Marcel Dekker
Release Date : 1987
Umami written by Yōjirō Kawamura and has been published by Marcel Dekker this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Flavor categories.
Included at the end of each paper.
Essentials Of Machine Olfaction And Taste
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Author : Takamichi Nakamoto
language : en
Publisher: John Wiley & Sons
Release Date : 2016-05-03
Essentials Of Machine Olfaction And Taste written by Takamichi Nakamoto and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-03 with Technology & Engineering categories.
This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand