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ON TASTE AND TASTING TECHNIQUES
H. Berberoglu
A unique and invaluable book that explains how taste buds are formed, and how they function, what taste is, how to taste and evaluate food and beverages.
We all know that for most people taste perception and evaluation of food have been neglected aspects. Yet everyone eats and has definite ideas about taste. This book addresses issues related to taste perception and proper tasting techniques.
Contents: The role of food, food and socialization, food preferences, liking and disliking foods, variables related to stable food preferences, unlearned preferences, flavour and texture, adaptive values, personality and food preferences, fluctuation of food preferences, food fashions and food preferences, taste, odour, texture, appearance, colour, how do we perceive taste, Islamic cooking, the taste perception system of humans, knowledge of food, evaluating food organoleptically, evaluating beverages organoleptically, scoring methods.
Softcover, Cerlox Bound, 83 Pages, ISBN 1-895861-22-5, Published 2003. ($20.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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