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Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

Mouthfeel: How Texture Makes Taste (Arts & Traditions of the Table: Perspectives on Culinary History) by Ole G. Mouritsen
English | 21 Mar. 2017 | ISBN: 0231180764 | 416 Pages | MOBI/PDF (conv) | 17.03 MB
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?