De fysiologie van smaak in het tijdperk van fastfood en globalisering
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De fysiologie van smaak in het tijdperk van fastfood en globalisering

De fysiologie van smaak in het tijdperk van fastfood en globalisering


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About the Book

200 jaar na de publicatie van het beroemde baanbrekende werk "De fysiologie van de smaak" van Jean Anthelme Brillat-Savarin is het tijd om het onderwerp opnieuw te bekijken. Voedsel, en dus ook smaak, is geëvolueerd. Burger ketens? Veganistisch gehakt? Glutamaat? Diepvriesvoedsel? Magnetronmaaltijden? Frisdranken? Instant noedels? Kunstmatige zoetstoffen? Passievrucht, mangosteen en nog veel meer? Dat koeien grote hoeveelheden winderigheid uitstoten en zo bijdragen aan klimaatverandering? Dit is allemaal nieuws voor Brillat-Savarin.
De auteur begint met een gedetailleerde inleiding over de fysiologische basis van smaak en onderzoekt hoe onze zintuigen samenwerken om de complexe wereld van smaken te decoderen en hoe deze voortdurend evolueren. Het boek belicht ook hoe psychologische factoren zoals verwachtingen en ervaringen een blijvende invloed hebben op onze smaakperceptie. Bijzondere aandacht wordt besteed aan de veranderende culturele invloeden die laten zien hoe verschillend smaak wordt begrepen en gewaardeerd in verschillende delen van de wereld. In een tijd waarin mondiale en lokale keukens steeds meer samensmelten, zijn deze inzichten van onschatbare waarde.
Met de recente technologische ontwikkelingen in de voedingsindustrie verandert ook onze benadering van smaakervaringen. Het boek onderzoekt hoe deze innovaties niet alleen onze eetgewoonten veranderen, maar ook nieuwe manieren creëren om smaak te begrijpen en ervan te genieten. De hoofdstukken over voeding en smaak en de moderne kunst van de gastronomie bieden praktische voorbeelden van hoe de theorie wordt vertaald naar een heerlijke praktijk en hoe duurzaamheid steeds meer in beeld komt.
Dit boek is een onmisbare gids voor iedereen die geïnteresseerd is in de wetenschap van smaak, voedingswetenschap, gastronomie of gewoon het brede spectrum van culinaire hoogstandjes en hun evolutie.


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Product Details
  • ISBN-13: 9783689043728
  • Publisher: Amazon Digital Services LLC - Kdp
  • Binding: Paperback
  • Language: Dutch; Flemish
  • Returnable: N
  • Weight: 199 gr
  • ISBN-10: 3689043727
  • Publisher Date: 24 Apr 2024
  • Height: 216 mm
  • No of Pages: 110
  • Spine Width: 7 mm
  • Width: 140 mm


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