Taste (ePub)
Surprising Stories and Science About Why Food Tastes Good
(Sprache: Englisch)
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes goodnow here's the amazing story behind why you love some foods and can't tolerate others.
Through fascinating stories from...
Through fascinating stories from...
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Produktinformationen zu „Taste (ePub)“
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes goodnow here's the amazing story behind why you love some foods and can't tolerate others.
Through fascinating stories from Barb Stuckeya seasoned food developer to whom food companies turn for help in creating delicious new productsyou'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 Tastea calorie-free way to get more pleasure from every bite.
Through fascinating stories from Barb Stuckeya seasoned food developer to whom food companies turn for help in creating delicious new productsyou'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 Tastea calorie-free way to get more pleasure from every bite.
Autoren-Porträt von Barb Stuckey
Barb Stuckey
Bibliographische Angaben
- Autor: Barb Stuckey
- 2012, 416 Seiten, Englisch
- Verlag: Simon + Schuster LLC
- ISBN-10: 1451654723
- ISBN-13: 9781451654721
- Erscheinungsdatum: 13.03.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 3.09 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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