Taste buds and molecules : the art and science of food, wine, and flavor /
Chartier, François.
Taste buds and molecules : the art and science of food, wine, and flavor / Taste buds & molecules François Chartier ; translated by Levi Reiss ; [forewords by Ferran Adriá and Juli Soler, and Richard Béliveau]. - Hoboken, New Jersey : John Wiley and Sons, Incorporated, c2012. - 223 pages : colored illustration ; 23 cm.
Translation of: Papilles et molécules.
Includes bibliographical references (p. 212) and index.
Examines the molecular relationships between wines and foods, and describes why certain foods and wines work well together at a molecular level.
Adult. Adult Follett Library Resources.
1118141849 9781118141847 (trade : hardback : acid-free paper)
2011030354
Cooking (Wine)
Wine service.
Wine--Flavor and odor.
TX726 / .C4413 2012
641.6/22
Taste buds and molecules : the art and science of food, wine, and flavor / Taste buds & molecules François Chartier ; translated by Levi Reiss ; [forewords by Ferran Adriá and Juli Soler, and Richard Béliveau]. - Hoboken, New Jersey : John Wiley and Sons, Incorporated, c2012. - 223 pages : colored illustration ; 23 cm.
Translation of: Papilles et molécules.
Includes bibliographical references (p. 212) and index.
Examines the molecular relationships between wines and foods, and describes why certain foods and wines work well together at a molecular level.
Adult. Adult Follett Library Resources.
1118141849 9781118141847 (trade : hardback : acid-free paper)
2011030354
Cooking (Wine)
Wine service.
Wine--Flavor and odor.
TX726 / .C4413 2012
641.6/22