adicionar à lista de desejos
Mouthfeel
How Texture Makes Taste
language: english
Publisher:
COLUMBIA UNIVERSITY PRESS, March of 2018 ‧
see product details
56,78€
10% OFF
CARD
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
free shipping
Sell your book
SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9780231180771 |
| Publisher: | COLUMBIA UNIVERSITY PRESS |
| Release Date: | March of 2018 |
| Language: | English |
| Dimensions: | 178 x 254 x 20 mm |
| Cover: | Softcover |
| Pages: | 376 |
| Format: | Book |
| Collection: | Arts And Traditions Of The Table: Perspectives On Culinary History |
| Categories: |
Books in English
>
Engineering
>
General Engineering
Books in English > Others |
| EAN: | 9780231180771 |
BOOKS FROM THE SAME COLLECTION
-
10%Molecular GastronomyCOLUMBIA UNIVERSITY PRESS33,80€ 10% CARDfree shipping
-
imagem não disponívelPierogiPre-order10%PierogiCOLUMBIA UNIVERSITY PRESS34,07€
37,85€free shipping