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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:
Food andWine 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.
Preface. Acknowledgments. PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING. Chapter 1. The Wine and Food Pyramid: A Hierarchy of Taste. Chapter 2. Taste Basics and the Basics of Wine Evaluation. Chapter 3. Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food. Chapter 4. Gastronomic Identity II: Food and Cuisine: The Effect of The Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism. PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS. Chapter 5. the Impact of Sweetness and Acidity Levels In Wine and Food. Chapter 6. Salt, Bitterness, and Bubbles. PART C: WINE AND FOOD TEXTURE CHARACTERISTICS. Chapter 7. Wine Texture Characteristics: Tannin, Oak, and Body. Chapter 8. Food Texture Characteristics: Fattiness, Cooking Methods, Protein, and Body. PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOODD PAIRING PROCESS. Chapter 9. The Impact of Spice. Chapter 10. Flavor Intensity and Flavor Persistency. PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER. Chapter 11. Menu Planning: Horizontal and Vertical Pairing Decisions. Chapter 12. Wine and Cheese: A Natural Affinity? Chapter 13. The Grand Finale: Dessert and Dessert Wines. Chapter 14. The Customer Experience: Product, Service, and Training Issues. Glossary. Index.
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.