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Food and Wine Pairing


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Table of Contents

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.

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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