商品詳情
【The Science of Flavour】
《食物風味的科學》
@英國DK原文書
@全彩精裝/224頁/開本22.0 x 26.2 cm
@作者：DK編輯群/ Stuart Farrimond
★★人們常說「先用眼睛品嚐」，但我們現在知道，氣味、質地、溫度、色彩，甚至環境氛圍─包括背景音樂─都會影響我們對食物風味的感知。
任何曾經失去味覺的人都明白，沒有味道的食物是乏味而單調的──正是風味讓食物變得繽紛鮮活。然而，要做出美味並不容易，風味的奧秘常常令廚師與科學家都感到困惑。
食品科學專家Stuart Farrimond博士深入探討鹹味、酸味與辣味等主要風味類別及其相互作用，並詳細介紹各種食材，從單一水果、蔬菜、香草與香料，到米與小麥等構成麵包、義大利麵與麵條等主食的基礎原料。每種食材都附有搭配建議，讓你很快就能開始創造自己的新食譜。
They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.
As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.
Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.
