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Aromas and Wine Wheels

Adrienne Lehrer

in Wine and Conversation

Published in print:
2009
Published Online:
September 2009
ISBN:
9780195307931
eISBN:
9780199867493
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195307931.003.0004
Subject:
Linguistics, Theoretical Linguistics

Wine descriptions since 1980 have shifted toward specific aromas in wines. Two important influences have been Robert M. Parker's olfactory descriptions and Ann Noble's Aroma Wheel and Sparkling Wine ... More


Neuroenology: How the Brain Creates the Taste of Wine

Gordon M. Shepherd

Published in print:
2016
Published Online:
January 2019
ISBN:
9780231177009
eISBN:
9780231542876
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231177009.001.0001
Subject:
Neuroscience, Behavioral Neuroscience

In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in ... More


Sound Appeal

Malcolm Povey

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0003
Subject:
Sociology, Science, Technology and Environment

The totality of the sensory experience of eating is amazingly complex, mediated as it is through all the senses. This chapter focuses on one aspect of the total sensory experience, noisiness. In the ... More


Egg Yolk: A Library of Textures

César Vega

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0019
Subject:
Sociology, Science, Technology and Environment

Runny yolks find their way onto our tables in one of three ways: as poached, soft-boiled, or sunny-side-up eggs. In these preparations, the culinary objective is to cook the white long enough that it ... More


Taste and Mouthfeel of Soups and Sauces

John R. Mitchell

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0021
Subject:
Sociology, Science, Technology and Environment

In traditional cuisine, soups and sauces are thickened with starch-based ingredients, such as wheat flour. Although it is possible to obtain a similar degree of thickening in soups and sauces with ... More


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