MARC details
| 000 -LEADER |
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03973cam a2200517 i 4500 |
| 001 - CONTROL NUMBER |
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ocn953617968 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240726105104.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160713s2017 nyua ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2016032605 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
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pn |
| Transcribing agency |
DLC |
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OCLCO |
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OCLCF |
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YDX |
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EBLCP |
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JSTOR |
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TEFOD |
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RECBK |
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IDEBK |
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YDX |
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OCLCO |
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UAB |
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MERUC |
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OCLCQ |
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OCLCO |
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OCLCQ |
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NT |
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OCLCQ |
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OCLCA |
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WAU |
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VT2 |
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OCLCO |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
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| National bibliography number |
GBB895490 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
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| Record control number |
018311592 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780231543248 |
| Qualifying information |
|
| 041 1# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| Language code of original |
dan |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 14 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX546 |
| Item number |
.M688 2017 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Mouritsen, Ole G., |
| Relator term |
Author |
| 245 10 - TITLE STATEMENT |
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| Title |
Mouthfeel : |
| Remainder of title |
how texture makes taste / |
| Statement of responsibility, etc. |
Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen. |
| 246 3# - VARYING FORM OF TITLE |
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| Title proper/short title |
Mouth feel |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Columbia University Press, |
| Date of publication, distribution, etc. |
(c)2017. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (xiv, 353 pages) : |
| Other physical details |
illustrations |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
data file |
| Source |
rda |
| 490 1# - SERIES STATEMENT |
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| Series statement |
Arts and traditions of the table : perspectives on culinary history |
| 530 ## - COPYRIGHT INFORMATION: |
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| COPYRIGHT INFORMATION |
COPYRIGHT NOT covered - Click this link to request copyright permission: |
| Uniform Resource Identifier |
<a href="b">b</a> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographies and index. |
| 520 0# - SUMMARY, ETC. |
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| Summary, etc. |
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 impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
The Complex Universe of Taste and Flavor -- |
| Title |
What Makes Up Our Food? -- |
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The Physical Properties of Food: Form, Structure, and Texture -- |
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Texture and Mouthfeel -- |
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Playing Around with Mouthfeel -- |
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Making Further Inroads into the Universe of Texture -- |
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Why Do We Like the Food That We Do? -- |
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Epilogue: Mouthfeel and a Taste for Life -- |
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Recipes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food texture. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Taste. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food |
| General subdivision |
Sensory evaluation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food preferences. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food. |
| 655 #1 - INDEX TERM--GENRE/FORM |
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| Genre/form data or focus term |
Electronic Books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Styrbæk, Klavs, |
| Relator term |
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| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Johansen, Mariela, |
| Relator term |
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| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1821371&site=eds-live&custid=s3260518">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1821371&site=eds-live&custid=s3260518</a> |
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Click to access digital title | log in using your CIU ID number and my.ciu.edu password |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) |
| DONATED BY: |
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| VENDOR |
EBSCO |
| Classification part |
TX |
| PUBLICATION YEAR |
2017 |
| LOCATION |
ONLINE |
| REQUESTED BY: |
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NFIC |
| Source of classification or shelving scheme |
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| 994 ## - |
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92 |
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NT |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
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| a |
1 |
| b |
Cynthia Snell |
| c |
1 |
| d |
Cynthia Snell |