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Food and wine pairing : a sensory experience / by Robert J. Harrington.

By: Publication details: Hoboken, N.J. : John Wiley, c2008.Description: xiii, 322 p. : ill. ; 28 cmISBN:
  • 9780471794073 (pbk.)
  • 0471794074 (pbk.)
Subject(s): DDC classification:
  • 641.5 HAR
Contents:
Part A: Mastering the art and science of food and wine pairing: 1. The wine and food pyramid: a hierarchy of taste - 2. Taste basics and the basics of wine evaluation - 3. Gastronomic identity: The effect of the environment and culture on prevailing components, texture, and flavors in wine and food - 4. Gastronomic identity II: Food and cuisine: The effect of the environment and culture on gastronomy, wine and food marriages, and tourism -- Part B: The foundation: Wine and food taste components : 5. The impact of sweetness and acidity levels in wine and food - 6. Salt, bitterness, and bubbles -- Part C: Wine and food texture characteristics: 7. Wine texture characteristics: Tannin, Oak, and body - 8. Food texture characteristics: Fattiness, cooking method, protein and body -- Part D: Flavors: Architectural elements in the wine and food pairing process: 9. The impact of spice - 10. Flavor intensity and flavor persistency -- Part E: The whole enchilada: Putting it all together: 11. Menu planning: Horizontal and vertical pairing decisions - 12. Wine and cheese: A natural affinity? - 13. The grand finale: Dessert and dessert wines - 14. The customer experience: Product, service, and training issues.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 641.5 HAR (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,AD 1000809116

Includes bibliographical references and index.

Part A: Mastering the art and science of food and wine pairing: 1. The wine and food pyramid: a hierarchy of taste - 2. Taste basics and the basics of wine evaluation - 3. Gastronomic identity: The effect of the environment and culture on prevailing components, texture, and flavors in wine and food - 4. Gastronomic identity II: Food and cuisine: The effect of the environment and culture on gastronomy, wine and food marriages, and tourism -- Part B: The foundation: Wine and food taste components : 5. The impact of sweetness and acidity levels in wine and food - 6. Salt, bitterness, and bubbles -- Part C: Wine and food texture characteristics: 7. Wine texture characteristics: Tannin, Oak, and body - 8. Food texture characteristics: Fattiness, cooking method, protein and body -- Part D: Flavors: Architectural elements in the wine and food pairing process: 9. The impact of spice - 10. Flavor intensity and flavor persistency -- Part E: The whole enchilada: Putting it all together: 11. Menu planning: Horizontal and vertical pairing decisions - 12. Wine and cheese: A natural affinity? - 13. The grand finale: Dessert and dessert wines - 14. The customer experience: Product, service, and training issues.