Chartier, François. <br/><br/>
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. 
<br/><br/> Translation of: Papilles et molécules. 
<br/><br/>Includes bibliographical references (p. 212) and index. 
<br/><br/> Examines the molecular relationships between wines and foods, and describes why certain foods and wines work well together at a molecular level. 
<br/><br/> Adult.  Adult  Follett Library Resources. 
<br/><br/><label>ISBN: </label>1118141849 9781118141847 (trade : hardback : acid-free paper) 
<br/><br/><label>LCCN: </label>2011030354 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Wine)<br/>Wine service.<br/>Wine--Flavor and odor.
<br/><br/><label>LC Class. No.: </label>TX726  / .C4413 2012 
<br/><br/><label>Dewey Class. No.: </label>641.6/22