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The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages By Peter Klosse
Free PDF The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages By Peter Klosse
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- Sales Rank: #2498322 in Books
- Published on: 2013-12-17
- Original language: English
- Number of items: 1
- Dimensions: 9.40" h x .90" w x 6.20" l, 1.30 pounds
- Binding: Hardcover
- 352 pages
Review
"…it is a volume that leads us to think of food as science flavor and taste and leads us through the intricate relationships. It is a good book that will be of interest to all those who are interested in discovering new facets of this fascinating world."
―R. Zamora, Fats & Oils, April-June 2015
"This informative volume presents a comprehensive and unifying theory on flavour, presenting gastronomy as a holistic concept that combines both natural and human-related sciences thereby focusing not only on food and its composition but also on the consumer. It is therefore highly recommended to any individuals with interests, both academic and social, in the tasting, flavour and combination of foods and beverages. Reading this volume can only enhance your gastronomic pleasure!"
―Charles J. Knill & John F. Kennedy, Chembiotech Laboratories, UK in Carbohydrate Polymers
About the Author
Peter Klosse, Ph.D., is a professor of gastronomy at Hotel Management School Maastricht, the Netherlands, and owner of a Michelin-starred restaurant at the gastronomic five-star hotel in Apeldoorn. He founded the Academy for Gastronomy in 1991, which offers courses and training on gastronomy and wine and food. The academy is also responsible for training the sommeliers in the Netherlands.
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