physiologie du goût à l'ère du fast-food et de la mondialisation
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physiologie du goût à l'ère du fast-food et de la mondialisation

physiologie du goût à l'ère du fast-food et de la mondialisation


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About the Book

Deux cents ans après la parution du célèbre ouvrage de base de Jean Anthelme Brillat-Savarin, "La physiologie du goût", il est temps de se pencher à nouveau sur le sujet. La nourriture, et donc le goût, ont évolué. Des chaînes de burgers ? De la graisse végétalienne ? Du glutamate ? Aliments surgelés ? Repas au micro-ondes ? Boissons gazeuses ? Nouilles instantanées ? Édulcorants artificiels ? Fruits de la passion, mangoustans et bien d'autres encore ? Que les vaches sécrètent des flatulences en grande quantité et contribuent ainsi au changement climatique ? Tout cela serait nouveau pour Brillat-Savarin.
En commençant par une introduction détaillée aux bases physiologiques du goût, l'auteur explore la manière dont nos sens interagissent pour décrypter le monde complexe des arômes et comment ceux-ci ne cessent d'évoluer. En outre, le livre met en lumière la manière dont des facteurs psychologiques tels que les attentes et les expériences influencent durablement notre perception du goût. Une attention particulière est accordée aux influences culturelles changeantes, qui montrent à quel point les goûts sont compris et appréciés différemment dans différentes parties du monde. À une époque où les cuisines mondiales et locales fusionnent de plus en plus, ces aperçus sont d'une valeur inestimable.
Les récents développements technologiques dans l'industrie alimentaire modifient également notre approche des expériences gustatives. Ce livre examine comment ces innovations transforment non seulement nos habitudes alimentaires, mais créent également de nouvelles façons de comprendre et d'apprécier le goût. Les sections consacrées à l'alimentation et au goût, ainsi qu'à l'art moderne de la gastronomie, offrent des exemples pratiques de la manière dont la théorie se transforme en une pratique délicieuse et dont la durabilité fait l'objet d'une attention croissante.
Ce livre est un guide indispensable pour tous ceux qui s'intéressent à la science du goût, aux sciences de la nutrition, à la gastronomie ou simplement au large éventail des plaisirs culinaires et à leur évolution.


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Product Details
  • ISBN-13: 9783689043698
  • Publisher: Amazon Digital Services LLC - Kdp
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 154 gr
  • ISBN-10: 3689043697
  • Publisher Date: 21 Apr 2024
  • Height: 216 mm
  • No of Pages: 112
  • Spine Width: 7 mm
  • Width: 140 mm


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