Food and Wine Pairing: A Sensory Experience | 誠品線上

Food and Wine Pairing: A Sensory Experience

內容簡介

內容簡介 The only book that presents food and wine pairing from a culinaryand sensory perspective. Demystifying the terminology and methodology of matching wine tofood, Food and Wine Pairing: A Sensory Experience presents apractical, user-friendly approach grounded in understanding thedirect relationships and reactions between food and winecomponents, flavors, and textures. This approach uses sensoryanalysis to help the practitioner identify key elements that affectpairings, rather than simply following the usual laundry list ofwine-to-food matches. The text takes a culinary perspective first,making it a unique resource for culinary students andprofessionals.Food and Wing Pairing:Lays out the basics of wine evaluation and the hierarchy oftaste conceptsEstablishes the foundation taste components of sweet, sour,slat, and bitter in food, and dry, acidity, and effervescence inwine, and looks at how these components relate to one anotherDiscusses wine texture, and the results of their interactionswith one anotherExamines the impact that spice, flavor type, flavor intensity,and flavor persistency have one the quality of wine and foodmatchesIncludes exercises to improve skills relating to tasteidentification and palate mappingProvides a systematic process for predicting successful matchesusing sequential and mixed tasting methodsGives guidance on pairing wine with foods such as cheese andvarious desserts, as well as service issues such as training andmenu wine list developmentFood and Wine Paring provides students and professionalswith vivid and dynamic learning features to bring the matchingprocess to life with detail and clarity. real-world examplesinclude menus and tasting notes from renowned restaurants, as wellas Aperitifs or vignettes portraying culinary notables—bothindividuals and organizations—which set their wine parings ina complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understandingparing will appreciate the reader-friendly and comprehensiveapproach taken by Food and Wine Pairing. More advancedstudents, instructors, and culinary professionals will find thistext to be an unparalleled tool for developing their matchingprocess and honing their tasting instinct.

作者介紹

作者介紹 Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.

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