Essence of Gastronomy

This book introduces gastronomy as the science of flavor and tasting, where flavor is an objective attribute of a product and tasting is the human perception of flavor. Bringing together natural sciences and human-related sciences to present a new unifying theory on flavor, the book answers ancient questions and offers new opportunities for solving food-related issues. It presents gastonomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it.

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Beschrijving

The Essence of Gastronomy by dr. Peter Klosse Phd, introduces gastronomy as the science of flavor and tasting, where flavor is an objective attribute of a product and tasting is the human perception of flavor