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?
Let 2017 be the year to put some answers to these questions guided by Danish scientist Ole G.Mouritsen and chef and Danish food advocate, Klavs Styrbæk, with help from their new book: Mouthfeel: How Texture Makes Taste, due out Feb 2017.
Push your culinary boundaries by mastering texture and understanding how food textures influence taste to make a dish more appealing by "mapping the mechanics of mouthfeel."
By learning more about the textural qualities that we find appealing in different foods, from raw vegetables to ice cream, we can in turn understand what influences our perception of flavour and food enjoyment helping us to make healthier food choices.
In a book that will appeal to both food lovers and science fanatics "Mouthfeel" promises to teach us how to re-create the "physical feelings of foods we love with other ingredients or learn to latch onto smarter food options."
Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History) Hardcover – by Ole G. Mouritsen (Author), Klavs Styrbæk (Author), Mariela Johansen (Translator)