Food and Wine Pairing: A Sensory Experience

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9780471794073: Food and Wine Pairing: A Sensory Experience

The only book that presents food and wine pairing from a culinary and sensory perspective.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

Food and Wing Pairing:

  • Lays out the basics of wine evaluation and the hierarchy of taste concepts
  • Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another
  • Discusses wine texture, and the results of their interactions with one another
  • Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches
  • Includes exercises to improve skills relating to taste identification and palate mapping
  • Provides a systematic process for predicting successful matches using sequential and mixed tasting methods
  • Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development
Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

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From the Back Cover:

THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

FOOD AND WINE PAIRING:

  • Lays out the basics of wine evaluation and the hierarchy of taste concepts
  • Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another
  • Discusses wine texture, and the results of their interactions with one another
  • Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches
  • Includes exercises to improve skills relating to taste identification and palate mapping
  • Provides a systematic process for predicting successful matches using sequential and mixed tasting methods
  • Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development

Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables - both individuals and organizations - which set their wine parings in a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

About the Author:

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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1.

Robert J. Harrington
Editorial: John Wiley and Sons Ltd, United States (2007)
ISBN 10: 0471794074 ISBN 13: 9780471794073
Nuevos Paperback Primera edición Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción John Wiley and Sons Ltd, United States, 2007. Paperback. Estado de conservación: New. 1. Auflage. Language: English . Brand New Book. The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste conceptsEstablishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one anotherDiscusses wine texture, and the results of their interactions with one anotherExamines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matchesIncludes exercises to improve skills relating to taste identification and palate mappingProvides a systematic process for predicting successful matches using sequential and mixed tasting methodsGives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables both individuals and organizations which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct. Nº de ref. de la librería AAC9780471794073

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2.

Robert J. Harrington
Editorial: John Wiley and Sons Ltd, United States (2007)
ISBN 10: 0471794074 ISBN 13: 9780471794073
Nuevos Paperback Primera edición Cantidad: 1
Librería
The Book Depository US
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Descripción John Wiley and Sons Ltd, United States, 2007. Paperback. Estado de conservación: New. 1. Auflage. Language: English . Brand New Book. The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste conceptsEstablishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one anotherDiscusses wine texture, and the results of their interactions with one anotherExamines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matchesIncludes exercises to improve skills relating to taste identification and palate mappingProvides a systematic process for predicting successful matches using sequential and mixed tasting methodsGives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables both individuals and organizations which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct. Nº de ref. de la librería AAC9780471794073

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Robert J. Harrington
Editorial: John Wiley and Sons Ltd, United States (2007)
ISBN 10: 0471794074 ISBN 13: 9780471794073
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Descripción John Wiley and Sons Ltd, United States, 2007. Paperback. Estado de conservación: New. 1. Auflage. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste conceptsEstablishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one anotherDiscusses wine texture, and the results of their interactions with one anotherExamines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matchesIncludes exercises to improve skills relating to taste identification and palate mappingProvides a systematic process for predicting successful matches using sequential and mixed tasting methodsGives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables both individuals and organizations which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct. Nº de ref. de la librería BZV9780471794073

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Harrington, Robert J.
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Descripción Wiley, 2007. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería 0471794074

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Descripción Wiley, 2007. Paperback. Estado de conservación: New. 1. Nº de ref. de la librería DADAX0471794074

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Descripción Paperback. Estado de conservación: New. 1st. Paperback. The only book that presents food and wine pairing from a culinary and sensory perspective.Demystifying the terminology and methodology of matching wine to food, "Food and Wine Pairing.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 322 pages. 0.748. Nº de ref. de la librería 9780471794073

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Descripción Wiley. PAPERBACK. Estado de conservación: New. 0471794074 New Condition. Nº de ref. de la librería NEW7.0187181

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Descripción John Wiley & Sons. Paperback. Estado de conservación: New. New copy - Usually dispatched within 2 working days. Nº de ref. de la librería B9780471794073

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Descripción Wiley. PAPERBACK. Estado de conservación: New. 0471794074 Special order direct from the distributor. Nº de ref. de la librería ING9780471794073

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Descripción Wiley, 2007. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería P110471794074

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