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Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impressio...
By Ole Mouritsen
Series: Arts and Traditions of the Table: Perspectives on Culinary History
Paperback: 376 pages
Publisher: Columbia University Press; Reprint edition (March 20, 2018)
Language: English
ISBN-10: 0231180772
ISBN-13: 978-0231180771
Product Dimensions: 7 x 1 x 9.9 inches
Amazon Rank: 464483
Format: PDF ePub TXT ebook
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