Mouthfeel How Texture Makes Taste by Ole G.Mouritsen and Klaus Styrbaek translated and adapted by Mariela Johansen

Mouthfeel How Texture Makes Taste by Ole G.Mouritsen and Klaus Styrbaek translated and adapted by Mariela Johansen and published by Columbia University Press is more than a book about food: it's a technical, chemical, physical, biological history about "Mouthfeel."
What does Mouthfeel means?
Eating is an experience. A sensory, visual, taste, smell, surely a physical experience.
This book will explain clearly the areas involved by brain and mouth and nose in the eating process; which foods seems more warm than other ones, the various groups of food from meat to fish, including insects the new entry that the food industry would want to convince us to eat.

We will learn how much water there is in most of the important food we introduce in a daily base but also what means processed and synthetic food.

A chapter will treat the physical substance of food and when and how food can changes form, structure and texture.
We will discover pectin, gelatin, gums, and later the role played by enzyme on food texture and, yum! why chocolate melts in our mouth and much much more.

Yes this one is an academic book and if you want you will learn wagons of notions about food seeing under the most diversified and surprising perspectives, but remember: at the end you will see that this tome ends like all the other books treating food: all sat in a table surrounded by delicious pretzels, a wonderful Amy's Apple Pie, Caramelized Potatoes, Candied Seafood, Crispy Spice Cookies.
And before we mustn't forget pasta with the pesto recipe proposed by the authors and if you search for a recipe of ketchup you will find two! so you will learn how to make great homemade ketchup saving money and using good ingredients.
Recipes includes meat, fish, veggies prepared so that children love them :-) a lot of salads for all tastes, and much more.

When you will finish to read this book I am sure that your knowledge about a healthy diet will be clear like also the important process of "tasting" food without rush, because eating is one of the most intense delightful experiences of this world.

I can just wish you at this point: Bon Appetit!

I thank Columbia University Press for the physical copy of this book.

Anna Maria Polidori