The Art & Science of Foodpairing
The book was written by Peter Coucquyt, Bernard Lahouss & Johan Langebick. What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible. When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. This book is a real essential for everyone, who wants to understand how foodpairing works, how you can get bored by the same aromas, why do we need to experience the scent while eating or drinking and why is aroma so important.
The book was written by Peter Coucquyt, Bernard Lahouss & Johan Langebick. What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible. When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. This book is a real essential for everyone, who wants to understand how foodpairing works, how you can get bored by the same aromas, why do we need to experience the scent while eating or drinking and why is aroma so important.
The book was written by Peter Coucquyt, Bernard Lahouss & Johan Langebick. What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible. When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. This book is a real essential for everyone, who wants to understand how foodpairing works, how you can get bored by the same aromas, why do we need to experience the scent while eating or drinking and why is aroma so important.
