Mouthfeel

Discover the intriguing world of food texture with Mouthfeel by Ole Mouritsen, published by Columbia University Press in 2018. This captivating book spans 376 pages, blending scientific analysis with culinary creativity. Mouritsen and his collaborator Klavs Styrbæk delve into how the texture of food profoundly influences our perception of taste.

Whether you're a passionate food lover or a scholar in food science, Mouthfeel offers a unique perspective that bridges the gap between the laboratory and the kitchen. With a sophisticated understanding of food preparation, the authors invite you to explore the sensory experiences that shape our enjoyment of meals.

Get ready to enhance your culinary knowledge and appreciation with this essential read that promises to transform the way you think about food!