ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons] Softcover 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.
[Greven, Germany] [Publication Year: 2007]
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John Wiley & Sons Inc, Date: 2007. Paperback. New. 1st edition. 336 pages. 10.75x8.75x0.75 inches. 2007. John Wiley & Sons Inc ISBN 0471794074 9780471794073 [GB]

ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: Wiley Mrz 2007] Softcover Neuware - 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 ...
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ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: Wiley 2007-03-27, Hoboken, N.J. :|Chichester] Softcover Language: ENG
[Oxford, OX, United Kingdom] [Publication Year: 2007]

ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons Inc, New York] Softcover First Edition Paperback. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
[Truganina, VIC, Australia] [Publication Year: ...
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John Wiley & Sons Inc 2007 Softcover New 1st edition. 336 pages. 10.75x8.75x0.75 inches.

Wiley 2007 Softcover Fair