Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.
Mouritsen, Ole G., author.; Styrbæk, Klavs, author.; Johansen, Mariela, translator.
2017
TX546 .M6913 2017 (Mapit)
Available at General Collection

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Title
Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.
Author
Mouritsen, Ole G., author.
Uniform Title
Fornemmelse for smag. English
ISBN
9780231180764 (hardcover)
0231180764 (hardcover)
9780231543248 (electronic book)
Published
New York : Columbia University Press, [2017]
Language
English
Description
xiv, 353 pages : illustrations ; 27 cm.
Call Number
TX546 .M6913 2017
Dewey Decimal Classification
664/.072
Note
Translation of: Fornemmelse for smag.
Bibliography, etc. Note
Includes bibliographical references (pages 335-338) and index.
Added Author
Styrbæk, Klavs, author.
Johansen, Mariela, translator.
Series
Arts and traditions of the table.
Available in Other Form
Mouthfeel.
Record Appears in
On-Campus Resources > Books
All Resources
The complex universe of taste and flavor
What makes up our food?
The physical properties of food : form, structure, and texture
Texture and mouthfeel
Playing around with mouthfeel
Making further inroads into the universe of texture
Why do we like the food that we do?
Epilogue : mouthfeel and a taste for life
Recipes.

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