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More about The Art & Science of Foodpairing

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Book synopsis

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This book explains why the food combinations we know and love work so well together and opens up a whole new world of delicious pairings.

Book details

Book category Books in English Medicine Medicine: general issues Public health & preventive medicine

• Full title: The Art & Science of Foodpairing
• Subtitle: 10,000 flavour matches that will transform the way you eat
• Author: Peter Coucquyt, Bernard Lahousse, Johan Langenbick
• Language: English
• Binding: Hardback
• Number of pages: 384
• EAN: 9781784722906
• ISBN: 1784722901
• ID: 18175807
• Publisher: Octopus Publishing Group
• Weight: 1784 g
• Dimensions: 224 × 288 × 32 mm
• Date of publishing: 01. October 2020

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