{"product_id":"food-and-wine-pairing-a-sensory-experience-9780471794073","title":"Food and Wine Pairing  A Sensory Experience","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFood and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePREFACE xi\u003c\/p\u003e \u003cp\u003eACKNOWLEDGMENTS xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 4\u003c\/p\u003e \u003cp\u003eObjectives of Food and Wine Pairing 4\u003c\/p\u003e \u003cp\u003eAperitif: The Italian Wine and Food Perspective 5\u003c\/p\u003e \u003cp\u003eFood-and-Wine Pairing Mechanics: Matching Traditions 8\u003c\/p\u003e \u003cp\u003eOverview of Book Methods 11\u003c\/p\u003e \u003cp\u003eKey Elements of Wine and Food: A Hierarchical Perspective 11\u003c\/p\u003e \u003cp\u003eSummary: Where Do We Go from Here? 13\u003c\/p\u003e \u003cp\u003eClassic Italian Wine and Food Examples 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 20\u003c\/p\u003e \u003cp\u003eAperitif: Elements of Wine Service 20\u003c\/p\u003e \u003cp\u003eSensory Evaluation 22\u003c\/p\u003e \u003cp\u003eBasics of Wine Evaluation 23\u003c\/p\u003e \u003cp\u003eSetting Up a Tasting Session 27\u003c\/p\u003e \u003cp\u003eThe Art and Science of Wine Evaluation 28\u003c\/p\u003e \u003cp\u003ePalate Mapping 31\u003c\/p\u003e \u003cp\u003eTasting Instructions 31\u003c\/p\u003e \u003cp\u003eSummary 32\u003c\/p\u003e \u003cp\u003eExercises 33\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 46\u003c\/p\u003e \u003cp\u003eAperitif: How Should Menus and Wine Lists Be Organized? 47\u003c\/p\u003e \u003cp\u003eThe Environment 50\u003c\/p\u003e \u003cp\u003eWine: The Impact of Geography and Climate 50\u003c\/p\u003e \u003cp\u003eCulture 56\u003c\/p\u003e \u003cp\u003eHistory and Ethnic Diversity 56\u003c\/p\u003e \u003cp\u003eTrial and Error, Innovations, and Capabilities 57\u003c\/p\u003e \u003cp\u003eGastronomic Identity 58\u003c\/p\u003e \u003cp\u003eOld World and New World 58\u003c\/p\u003e \u003cp\u003eSummary 61\u003c\/p\u003e \u003cp\u003eOptional Exercises 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM 65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 66\u003c\/p\u003e \u003cp\u003eAperitif: Chef John Folse \u0026amp; Company 67\u003c\/p\u003e \u003cp\u003eThe Environment 78\u003c\/p\u003e \u003cp\u003eFood: The Impact of Geography and Climate 79\u003c\/p\u003e \u003cp\u003eCulture 80\u003c\/p\u003e \u003cp\u003eHistory and Ethnic Diversity 81\u003c\/p\u003e \u003cp\u003eTrial and Error, Innovations, and Capabilities 81\u003c\/p\u003e \u003cp\u003eGastronomic Identity 82\u003c\/p\u003e \u003cp\u003eOld World and New World Wine and Food Marriages 83\u003c\/p\u003e \u003cp\u003eWine, Food, and Tourism 85\u003c\/p\u003e \u003cp\u003eSummary 86\u003c\/p\u003e \u003cp\u003eExercises 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD 101\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 102\u003c\/p\u003e \u003cp\u003eAperitif: Which to Choose First, Wine or Food? 102\u003c\/p\u003e \u003cp\u003eThe Impact of Sweetness Levels in Wine and Food 103\u003c\/p\u003e \u003cp\u003eSweetness Levels in Wine 103\u003c\/p\u003e \u003cp\u003eSweetness Levels in Food 104\u003c\/p\u003e \u003cp\u003eTypes of Sweeteners 105\u003c\/p\u003e \u003cp\u003ePerceived Sweetness Levels 105\u003c\/p\u003e \u003cp\u003eInteraction Between Wine and Food Sweetness 106\u003c\/p\u003e \u003cp\u003eAcidity: From Flat to Tart (and Beyond) 107\u003c\/p\u003e \u003cp\u003eAcidity Levels in Wine 107\u003c\/p\u003e \u003cp\u003eAcidity Level Descriptions 108\u003c\/p\u003e \u003cp\u003eAcidity Levels in Food 108\u003c\/p\u003e \u003cp\u003eInteraction Between Wine and Food Acidity 109\u003c\/p\u003e \u003cp\u003eSummary 111\u003c\/p\u003e \u003cp\u003eExercises 112\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 6: SALT, BITTERNESS, AND BUBBLES 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 130\u003c\/p\u003e \u003cp\u003eAperitif: Peller Estates Winery 130\u003c\/p\u003e \u003cp\u003eSaltiness 131\u003c\/p\u003e \u003cp\u003eBitterness 132\u003c\/p\u003e \u003cp\u003eSparkling Wine and Pairing 133\u003c\/p\u003e \u003cp\u003eEffervescence: The Great Equalizer? 136\u003c\/p\u003e \u003cp\u003eSummary 137\u003c\/p\u003e \u003cp\u003eExercises 138\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART C: WINE AND FOOD TEXTURE CHARACTERISTICS 145\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY 149\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 150\u003c\/p\u003e \u003cp\u003eAperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs 151\u003c\/p\u003e \u003cp\u003eTexture in Wine 154\u003c\/p\u003e \u003cp\u003eTannin 155\u003c\/p\u003e \u003cp\u003eMouthfeel Wheel 155\u003c\/p\u003e \u003cp\u003eAlcohol Level 156\u003c\/p\u003e \u003cp\u003eThe Impact of Oak 157\u003c\/p\u003e \u003cp\u003eOverall Wine Body 157\u003c\/p\u003e \u003cp\u003eMaturity, Micro-oxygenation, and Other Factors 159\u003c\/p\u003e \u003cp\u003eSummary 160\u003c\/p\u003e \u003cp\u003eExercises 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY 167\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 168\u003c\/p\u003e \u003cp\u003eAperitif: Canoe Restaurant and Bar 168\u003c\/p\u003e \u003cp\u003eFattiness in Food 169\u003c\/p\u003e \u003cp\u003eCooking Method and Protein Interactions 170\u003c\/p\u003e \u003cp\u003eOverall Food Body 171\u003c\/p\u003e \u003cp\u003eInteraction of Wine and Food Textures 172\u003c\/p\u003e \u003cp\u003eSummary 172\u003c\/p\u003e \u003cp\u003eExercises 173\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 9: THE IMPACT OF SPICE 189\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 190\u003c\/p\u003e \u003cp\u003eAperitif: Bayou La Seine—An American Restaurant in Paris 190\u003c\/p\u003e \u003cp\u003eWine Varietals and Styles 193\u003c\/p\u003e \u003cp\u003eFood Types and Styles 194\u003c\/p\u003e \u003cp\u003eHow Spice Is Assessed: Identifying Hot, Savory, or Sweet 195\u003c\/p\u003e \u003cp\u003eImpact on Pairing Possibilities 198\u003c\/p\u003e \u003cp\u003eSummary 200\u003c\/p\u003e \u003cp\u003eExercises 201\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 208\u003c\/p\u003e \u003cp\u003eAperitif: Release Weekend Wine and Food Menu from On the Twenty 209\u003c\/p\u003e \u003cp\u003eIdentifying Flavor Types in Wine and Food 211\u003c\/p\u003e \u003cp\u003eFood Flavor Categories 212\u003c\/p\u003e \u003cp\u003eWine Flavor Categories 213\u003c\/p\u003e \u003cp\u003eAssessing Flavor Intensity 214\u003c\/p\u003e \u003cp\u003eThe Interaction of Wine and Food Flavor Intensity 215\u003c\/p\u003e \u003cp\u003eAssessing Flavor Persistency 216\u003c\/p\u003e \u003cp\u003eThe Interaction of Wine and Food Flavor Persistency 217\u003c\/p\u003e \u003cp\u003eSummary 218\u003c\/p\u003e \u003cp\u003eExercises 219\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS 233\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 234\u003c\/p\u003e \u003cp\u003eAperitif: Food and Wine of the Pacific Northwest 234\u003c\/p\u003e \u003cp\u003eGeneral Menu Planning Suggestions 237\u003c\/p\u003e \u003cp\u003eBasic Wine Sequencing Recommendations 237\u003c\/p\u003e \u003cp\u003ePacific Northwest Menu 240\u003c\/p\u003e \u003cp\u003eWine and Food Pairing Instrument 249\u003c\/p\u003e \u003cp\u003eWine and Food Match Decision Tree 253\u003c\/p\u003e \u003cp\u003eA Profiling Approach to Match Level Assessment 253\u003c\/p\u003e \u003cp\u003eSummary 263\u003c\/p\u003e \u003cp\u003eExercises 264\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY? 269\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 270\u003c\/p\u003e \u003cp\u003eAperitif: Cheese, an Inspiration and an Education 270\u003c\/p\u003e \u003cp\u003eWine and Cheese Pairing 271\u003c\/p\u003e \u003cp\u003eCheese Categories 273\u003c\/p\u003e \u003cp\u003eSummary 280\u003c\/p\u003e \u003cp\u003eExercises 280\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES 287\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 288\u003c\/p\u003e \u003cp\u003eAperitif: Niagara’s Wine Region 288\u003c\/p\u003e \u003cp\u003eDessert Wine Categories 289\u003c\/p\u003e \u003cp\u003eDessert Selection and Wine Pairing 295\u003c\/p\u003e \u003cp\u003eDessert Categories 295\u003c\/p\u003e \u003cp\u003eSummary 302\u003c\/p\u003e \u003cp\u003eExercises 303\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES 307\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 308\u003c\/p\u003e \u003cp\u003eAperitif: Product-Service Considerations for a Food and Wine Program 308\u003c\/p\u003e \u003cp\u003eThe Total Experience: Creating Distinctive Food and Wine Capabilities 309\u003c\/p\u003e \u003cp\u003eWine and Food Training Process 310\u003c\/p\u003e \u003cp\u003eSummary 311\u003c\/p\u003e \u003cp\u003eExercises 312\u003c\/p\u003e \u003cp\u003eGLOSSARY 313\u003c\/p\u003e \u003cp\u003eINDEX 317\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":48864652919127,"sku":"9780471794073","price":51.16,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471794073.jpg?v=1722272908","url":"https:\/\/bookcurl.com\/products\/food-and-wine-pairing-a-sensory-experience-9780471794073","provider":"Book Curl","version":"1.0","type":"link"}