Listing 1 - 3 of 3 |
Sort by
|
Choose an application
Food --- Consumer behavior. --- Food industry and trade. --- Sensory evaluation. --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Behavior, Consumer --- Buyer behavior --- Decision making, Consumer --- Human behavior --- Consumer profiling --- Market surveys --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Processing --- Taste testing --- Analysis --- Odor --- Testing
Choose an application
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.
Food texture. --- Taste. --- Food --- Food preferences. --- Cooking. --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Gastronomy --- Table --- Food selection --- Food habits --- Nutrition --- Taste --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Gustation --- Tasting (Physiology) --- Chemical senses --- Drinking behavior --- Senses and sensation --- Tongue --- Food preferences --- Texture of food --- Sensory evaluation. --- Psychological aspects --- Taste testing --- Analysis --- Odor --- Testing --- Texture
Choose an application
In recent decades, study of the ancient Egyptian natural world and its classification has adopted innovative approaches involving new technologies of analysis and a multidisciplinary general view. This collection of papers focuses on one particularly important aspect of foreign trade: the importation of aromatic products. Contributors present the results of the latest researches into the origin and meaning of foreign aromatic products imported in Egypt from the south (Nubia, Punt, Arabia, Horn of Africa) from the beginning of the Dynastic period. The quest for aromata has been of crucial importance in Egypt, since it was closely connected with economic, political, ideological, religious, and mythic spheres.Through archaeological research, epigraphic analysis, and iconographic investigations new evidence is explored supporting the most likely hypothesis about the sources of these raw materials. The study of related documents has revealed possible linguistic links between ancient Egyptian and other ancient African languages, and a strong link between aromata and the divine world through the creation of many Egyptian myths. The references to some specific aromatic products (ti-shepes, snetjer, antyw, hesayt) have been subject to careful lexicographic analysis, with special reference to Old Kingdom occurrences. Iconographic and field investigations documented here seek to better define the Egyptian way of representing the 'foreign' world and the value of its products in the spheres of Egyptian religiosity and rising Pharaonic ideology.
Aromatic plants --- Plants --- Essences and essential oils --- Flowers --- Fragrant gardens --- Social aspects --- Mythology --- Odor --- Egypt --- Africa, Eastern --- Punt Region --- Égypte --- Ägypten --- Egitto --- Egipet --- Egiptos --- Miṣr --- Southern Region (United Arab Republic) --- Egyptian Region (United Arab Republic) --- Iqlīm al-Janūbī (United Arab Republic) --- Egyptian Territory (United Arab Republic) --- Egipat --- Arab Republic of Egypt --- A.R.E. --- ARE (Arab Republic of Egypt) --- Jumhūrīyat Miṣr al-ʻArabīyah --- Mitsrayim --- Egipt --- Ijiptʻŭ --- Misri --- Ancient Egypt --- Gouvernement royal égyptien --- جمهورية مصر العربية --- مِصر --- مَصر --- Maṣr --- Khēmi --- エジプト --- Ejiputo --- Egypti --- Egypten --- מצרים --- United Arab Republic --- Eastern Africa --- Civilization --- Commerce --- History --- Conferences - Meetings --- Aromatic plants - Social aspects - Egypt - Congresses --- Aromatic plants - Mythology - Egypt - Congresses --- Aromatic plants - Africa, Eastern - Congresses --- Egypt - Civilization - To 332 B.C. - Congresses --- Egypt - Commerce - Africa, Eastern - Congresses --- Africa, Eastern - Commerce - Egypt - Congresses --- Punt Region - Commerce - Congresses
Listing 1 - 3 of 3 |
Sort by
|