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.

49,95

 

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