Food and Wine Pairing: A Sensory Experience
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PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING.
Chapter 1. The Wine and Food Pyramid: A Hierarchy of Taste.
Chapter 2. Taste Basics and the Basics of Wine Evaluation.
Chapter 3. Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food.
Chapter 4. Gastronomic Identity II: Food and Cuisine: The Effect of The Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism.
PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS.
Chapter 5. the Impact of Sweetness and Acidity Levels In Wine and Food.
Chapter 6. Salt, Bitterness, and Bubbles.
PART C: WINE AND FOOD TEXTURE CHARACTERISTICS.
Chapter 7. Wine Texture Characteristics: Tannin, Oak, and Body.
Chapter 8. Food Texture Characteristics: Fattiness, Cooking Methods, Protein, and Body.
PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOODD PAIRING PROCESS.
Chapter 9. The Impact of Spice.
Chapter 10. Flavor Intensity and Flavor Persistency.
PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER.
Chapter 11. Menu Planning: Horizontal and Vertical Pairing Decisions.
Chapter 12. Wine and Cheese: A Natural Affinity?
Chapter 13. The Grand Finale: Dessert and Dessert Wines.
Chapter 14. The Customer Experience: Product, Service, and Training Issues.