Cliquer sur une vignette pour aller sur Google Books.
Chargement... Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Goodpar Barb Stuckey
Aucun Chargement...
Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. In reading this book, I more often felt as if I were sitting in a public health clinic or lecture hall rather than at a dinner table. ( ) This was fun. It is full of little "science experiments," however, that might interest your eighth grader, but just get annoying to page through. They are along the lines of, "Puree different foods and add food coloring to make them all the same color, put them in unlabeled jars. Hold your nose and taste them. Can you tell the difference?" Not very profound. The takeaway: Slow down for pete's sake! Eat every bite with rapt attention. She's a food lover. Her perspective is an interesting one, too: she isn't a chef or scientist, but works in the food industry, making food taste better. Yup, adding aromas and artificial flavors - she doesn't go into what distinguishes 'natural' from 'artificial' flavors, unfortunately. So, bottom line, I could have learned more. But there were some share-worthy anecdotes along the way, and reading about food from a food lover is always the next best thing to eating food! MY THOUGHTS LOVED IT Barb Stuckey is a professional food developer and has studied the science behind why certain foods taste better than others and how some foods can enhance or detract for their taste as well. I had a friend in grade school that used to drink orange juice promptly after brushing his teeth which made him vomit. He did this any time he wanted to stay home from school. Although this is an extreme example, Barb Stuckey explains exactly why orange juice tastes terrible after brushing your teeth. I found this whole book fascinating and full of really cool scientific facts about why some food tastes good and appealing while others completely miss the mark. She also emphasizes that our mouth and tongue only provide 20 percent of the experience of taste and that the other senses also come into play, especially smell. There are formulas throughout the book that go into great detail about how foods and spices combine to make the sum greater than the parts. Stuckey also provides experiments for you to try at home and help develop your own taste so you can actually learn how to increase your own potential taste. I never knew there was such science behind food development since on the surface we only tend to look at the packaging. I really enjoyed this whole read and the information included will have you thinking about this for years to come. aucune critique | ajouter une critique
"Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the pyschology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice.Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"--"The science of taste and how to improve your sense of taste so that you get the most out of every bite"-- Aucune description trouvée dans une bibliothèque |
Discussion en coursAucunCouvertures populaires
Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.01Technology Home and family management Food And Drink Gastronomy, Epicurism Eating PhilosophyClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
Est-ce vous ?Devenez un(e) auteur LibraryThing. |