Author: Jennifer McLagan Publisher: Ten Speed Press ISBN: 1607745178 Category : Cooking Languages : en Pages : 541
Book Description
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Author: Donna M. Campbell Publisher: University of Georgia Press ISBN: 082034172X Category : Literary Criticism Languages : en Pages : 401
Book Description
Challenging the conventional understandings of literary naturalism defined primarily through its male writers, Donna M. Campbell examines the ways in which American women writers wrote naturalistic fiction and redefined its principles for their own purposes. Bitter Tastes looks at examples from Edith Wharton, Kate Chopin, Willa Cather, Ellen Glasgow, and others and positions their work within the naturalistic canon that arose near the turn of the twentieth century. Campbell further places these women writers in a broader context by tracing their relationship to early film, which, like naturalism, claimed the ability to represent elemental social truths through a documentary method. Women had a significant presence in early film and constituted 40 percent of scenario writers--in many cases they also served as directors and producers. Campbell explores the features of naturalism that assumed special prominence in women's writing and early film and how the work of these early naturalists diverged from that of their male counterparts in important ways.
Author: Michel Aliani Publisher: John Wiley & Sons ISBN: 1118590295 Category : Technology & Engineering Languages : en Pages : 260
Book Description
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.
Author: John McQuaid Publisher: Simon and Schuster ISBN: 1451685009 Category : Psychology Languages : en Pages : 304
Book Description
Draws on reports from kitchens, markets, farms, and laboratories to trace historical experiences of flavor while making predictions on how the sense of taste will evolve in coming decades.
Author: Jacqueline B. Marcus Publisher: Academic Press ISBN: 012813528X Category : Health & Fitness Languages : en Pages : 526
Book Description
Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age. Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence
Author: Kenzo Kurihara Publisher: Springer Science & Business Media ISBN: 4431683550 Category : Science Languages : en Pages : 882
Book Description
In this compendium of current studies on olfaction and taste - the most comprehensive yet to appear in this series - the chemical senses are elucidated from points of view ranging from anatomy, electrophysiology, molecular biology (especially chemoreceptor gene cloning), biochemistry, and psychophysics to the latest clinical and technological applications of chemosensory research. Specific topics include the structure and function of the tastebud and olfactory epithelium; the genetics and mechanisms of olfactory and taste transduction; the chemistry and function of flavor compounds; the psychophysics of taste and olfaction in daily human life; the brain mechanisms of coding, learning, and memory in olfaction and taste; the clinical assessment of taste and olfaction with special reference to aging and disorders; noninvasive measurements of human olfactory and taste responses for therapeutic purposes; artifical sensing devices; chemoreception in aquatic organisms and other species; and chemosensory transduction in insects. With its multidisciplinary approach, this volume will be an invaluable source of information not only for researchers, clinicians, and students but also for technologists in fields such as artificial sensing, perfumery, brewery, food chemistry, aquafarming, and agriculture.
Author: Sidney A. Simon Publisher: CRC Press ISBN: 1498710638 Category : Medical Languages : en Pages : 528
Book Description
Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to the
Author: Jennifer McLagan
Author: Donna M. Campbell
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Author: Kenzo Kurihara
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