Mouthfeel : how texture makes taste

Author(s)

• Mouritsen, Ole G.
• Styrbæk, Klavs
• Johansen, Mariela

Bibliographic Information

Mouthfeel : how texture makes taste

Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen

（Arts and traditions of the table : perspectives on culinary history）

Columbia University Press, c2017

Note

Includes bibliographical references and index

"ISBN:9780231543248 (e-book)"--T.p. verso

Details

• NCID: BB24008460
• ISBN:
  • 9780231180764
• LCCN: 2016032426
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: xiv, 353 p.
• Size: 26 cm
• Classification:
  • NDC7 : 498.55
  • NDC8 : 498.51
  • NDC8 : 491.377
  • DC23 : 664/.072
• Subject Headings:
  • LCSH : Food texture
  • LCSH : Taste
  • LCSH : Food -- Sensory evaluation
  • LCSH : Food preferences
  • LCSH : Cooking
• Parent Bibliography ID:
  • BA53642950