000			02076cam a2200241 a 4500
001			vtls003054452
003			MY-SjTCS
005			20200306170532.0
008			110218s2008 njua b 001 0 eng
020			_a9780471794073 (pbk.)
020			_a0471794074 (pbk.)
039		9	_a201102181402 _bVLOAD _c201012140950 _dwilmina _c201010251622 _dpushpa _c200709031200 _dpushpa _y200707191742 _zpushpa
082	0	4	_a641.5 _bHAR
100	1		_aHarrington, Robert J., _d1958- _9286969
245	1	0	_aFood and wine pairing : _ba sensory experience / _cby Robert J. Harrington.
260			_aHoboken, N.J. : _bJohn Wiley, _cc2008.
300			_axiii, 322 p. : _bill. ; _c28 cm.
504			_aIncludes bibliographical references and index.
505	0		_aPart 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.
650		0	_aCooking. _9286970
650		0	_aWine and wine making. _9286971
920			_aSHT: 641888, 641915, 153695, 154496
999			_c63300 _d63300