Mouthfeel eBook

Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb?k 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 Styrb?k advance a greater awareness of its link to our culinary preferences.