Description
Book SynopsisCollaborating 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.
Trade ReviewAdding to their groundbreaking books on the wonders of seaweed and the mysteries of umami, Ole Mouritsen and Klavs Styrbæk provide the first in-depth exploration of mouthfeel: the amazing variety of ways that the physical properties of food enrich our sense of taste. Far beyond just hot or cold and rough or smooth, mouthfeel encompasses dozens of properties—from crisp to creamy, peppery to chalky, hard to chewy, sticky to silky—the list goes on. As much as taste and aroma, these properties of mouthfeel are vital to the qualities we prize in the food we eat. Written with the authoritative insights of a leading scientist, and illustrated by stunning photographs of food prepared by a master chef,
Mouthfeel is an exciting tour de force. -- Gordon M. Shepherd, author of
Neurogastronomy and
NeuroenologyMouthfeel is a hugely important, if little studied area of flavor perception, yet the texture of food is a crucial determinant of what we like to eat. In this timely volume biophysicist, Ole Mouritsen, and chef, Klavs Styrbæk, provide a great introduction to the confusing science of the senses as applied to tasting and flavor. They also provide a number of carefully considered recipes and experiments to try at home that illustrate the key points they raise.
Mouthfeel convincingly shows readers just what they have been missing by not paying more attention to the feeling of food and drink in the mouth. -- Charles Spence, coauthor of
The Perfect Meal: The Multisensory Science of Food and DiningMouthfeel is an intriguing exploration of that vital yet often overlooked aspect of the eating experience, and a practical guide to ingredient textures and the cooking methods that modify them. -- Harold McGee, author of
On Food and Cooking: The Science and the Lore of the KitchenA dazzling tour-de-force through the fascinating science of a little appreciated but immensely important aspect of the human gustatory experience. Mouritsen and Styrbæk have left no stone unturned in their quest to illuminate and turn our daily experience of eating into a riveting journey through human history.
Mouthfeel is sure to become a classic and much beloved resource on this subject. -- Sharon Moalem, author of
Inheritance: How Our Genes Change Our Lives and
Our Lives Change Our GenesSerious foodies unintimidated by scientific vocabulary will relish the authors' intriguing discoveries. * Booklist *
Nimbly explore[s] the interplay of food textures and the mouth's somatosensory system. * Nature *
The book is lively, interesting, and clear in explaining the various concepts behind mouthfeel. Highly recommended. * Choice *
A beautifully executed text packed full of relatively accessible food science, stunning full-color photographs and thought-provoking recipes. * Emily Contois Blog *
For adventurous chefs and readers with a serious interest in gastronomy,
Mouthfeel should prove a handy reference tool. * Japan Times *
A remarkable book -- Bee Wilson * Wall Street Journal *
Will be appreciated by the very curious or those with an affinity for science. * Metropolis Japan *
A tremendous resource for classrooms and ambitious home cooks alike. * Gastronomica *
Table of ContentsPreface
Acknowledgments
1. The Complex Universe of Taste and Flavor
2. What Makes Up Our Food?
3. The Physical Properties of Food: Form, Structure, and Texture
4. Texture and Mouthfeel
5. Playing Around with Mouthfeel
6. Making Further Inroads into the Universe of Texture
7. Why Do We Like the Food That We Do?
Epilogue: Mouthfeel and a Taste for Life
Glossary
Bibliography
Illustration Credits
Index
Recipes
