Gastrophysics
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Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2018-07-03 - Publisher: Penguin
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more
Language: en
Pages: 453
Pages: 453
Type: BOOK - Published: 2014-09-22 - Publisher: John Wiley & Sons
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how e
Language: en
Pages: 384
Pages: 384
Type: BOOK - Published: 2021-01-14 - Publisher: Penguin UK
The world expert in multisensory perception on the remarkable ways we can use our senses to lead richer lives 'Talks total sense, lots of fun facts, right up th
Language: en
Pages: 286
Pages: 286
Type: BOOK - Published: 2013-07-16 - Publisher: Columbia University Press
Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavo
Language: en
Pages: 1857
Pages: 1857
Type: BOOK - Published: 2021-06-08 - Publisher: CRC Press
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline
