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Author : Brillat-Savarin
Publisher :
ISBN 13 :
Total Pages : 430 pages
Book Rating : 4.73/5 ( download)
Download or read book The Physiology of Taste written by Brillat-Savarin and published by . This book was released on 1926 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jean Anthelme Brillat-Savarin
Publisher : BoD – Books on Demand
ISBN 13 : 3368343025
Total Pages : 358 pages
Book Rating : 4.26/5 ( download)
Download or read book The Physiology of Taste; Or, Transcendental Gastronomy written by Jean Anthelme Brillat-Savarin and published by BoD – Books on Demand. This book was released on 2023-03-06 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reproduction of the original.
Author : Nak-Eon Choi
Publisher : John Wiley & Sons
ISBN 13 : 1118865472
Total Pages : 247 pages
Book Rating : 4.77/5 ( download)
Download or read book How Flavor Works written by Nak-Eon Choi and published by John Wiley & Sons. This book was released on 2015-02-23 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Author : Jean-Anthelme Brillat-Savarin
Publisher : Penguin UK
ISBN 13 : 0241950864
Total Pages : 131 pages
Book Rating : 4.69/5 ( download)
Download or read book The Pleasures of the Table written by Jean-Anthelme Brillat-Savarin and published by Penguin UK. This book was released on 2011-04-07 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.
Author : Jean-Anthelme Brillat-Savarin
Publisher : Penguin UK
ISBN 13 : 0141914009
Total Pages : 465 pages
Book Rating : 4.08/5 ( download)
Download or read book The Physiology of Taste written by Jean-Anthelme Brillat-Savarin and published by Penguin UK. This book was released on 2004-09-30 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
Author : Brillat Savarin
Publisher : The Floating Press
ISBN 13 : 1775412172
Total Pages : 428 pages
Book Rating : 4.75/5 ( download)
Download or read book The Physiology of Taste written by Brillat Savarin and published by The Floating Press. This book was released on 2009-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important, and should be read in the leisurely, artistic way he approached food: "Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking."
Author : Richard L. Doty
Publisher : Elsevier
ISBN 13 : 0444638563
Total Pages : 504 pages
Book Rating : 4.64/5 ( download)
Download or read book Smell and Taste written by Richard L. Doty and published by Elsevier. This book was released on 2019-11-11 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smell and Taste, Volume 164 focuses on recent clinical research regarding two of our primary chemical senses, smell and taste. This volume is the most comprehensive neurology book on disorders of smell and taste function. Its major sections include epidemiology, anatomy and physiology, and clinical assessment, including neuroimaging, clinical conditions affecting smell and taste function (e.g., autoimmune disorders, head trauma, diseases of the nose and mouth, etc.). The widespread use of olfactory testing in clinical trials searching for biomarkers of neurodegenerative diseases is reviewed, along with evidence that smell dysfunction can be an early marker in neurodegenerative diseases and autoimmune disorders. Covers all aspects of disorders of taste and smell for beginning students of various disciplines (neurology, psychiatry, neuropsychology, otolaryngology) Teaches that smell and taste testing can be useful in differential diagnosis and can assess brain regions not normally assessed by traditional neurological or neuropsychological tests Addresses, in detail, recent evidence that smell loss is a better predictor of future mortality than dementia and even heart disease
Author : Barb Stuckey
Publisher : Simon and Schuster
ISBN 13 : 1439190739
Total Pages : 418 pages
Book Rating : 4.39/5 ( download)
Download or read book Taste What You're Missing written by Barb Stuckey and published by Simon and Schuster. This book was released on 2012-03-13 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
Author : Christopher H. Hawkes
Publisher : Cambridge University Press
ISBN 13 : 052113062X
Total Pages : 445 pages
Book Rating : 4.22/5 ( download)
Download or read book Smell and Taste Disorders written by Christopher H. Hawkes and published by Cambridge University Press. This book was released on 2018-01-25 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Author : Susan Pinkard
Publisher : Cambridge University Press
ISBN 13 : 0521821991
Total Pages : 319 pages
Book Rating : 4.95/5 ( download)
Download or read book A Revolution in Taste written by Susan Pinkard and published by Cambridge University Press. This book was released on 2009 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
