John Wiley & Sons, Inc., 2008. – 339 pages.
This book provides students with a clear understanding of the direct and interacting effects of food and wine elements on the perception of match. The target audience for this book is undergraduate students (hospitality, culinary arts, and tourism), graduate students with an interest in gastronomy, industry professionals, and other individuals who have an interest in wine and food. While this book covers many fundamental concepts of wine evaluation and service, my goal in writing the book was to integrate my background in the culinary arts, business, and sensory analysis to present a contemporary, hands-on approach to this topic area. In other words, my approach looks at the process of food and wine pairing from a culinary perspective ?rst and assumes wine provides an additional opportunity for layering of components, texture, and ?avor as part of the dining experience.
This book provides comprehensive coverage of the key food and wine pairing concepts in a concise and reader-friendly manner. It is organized into ?ve parts, with each section building on the preceding ones.
PART A: Mastering the Art and Science of Food and Wine Pairing.
The ?rst section discusses the hierarchy of taste concept, the basics of wine evaluation, and the notion of gastronomic identity.
PART B: The Foundation: Wine and Food Taste Components.
These chapters provide information on the foundation tastes of sweet, sour, salt, and bitter in food and the qualities of dryness, acidity, and effervescence in wine.
PART C: Wine and Food Texture Characteristics.
This section addresses wine texture (the impact of tannin, oak, and body), food texture (the impact of fattiness, cooking method, protein type, and body), and the interaction between wine and food texture elements.
PART D: Flavors: Architectural Elements in the Wine and Food Pairing Process
The chapters in this section discuss the implications of spice, ?avor type, ?avor intensity, and ?avor persistency for wine and food matching.
PART E: The Whole Enchilada: Putting It All Together.
This section summarizes the food and wine interactions developed in the ?rst four sections and provides a systematic process for predicting match levels using sequential and mixed tasting methods. In addition, it provides guidance on pairing wine with cheese, wine and dessert combinations, and service issues such as training and menu/wine list development.
This book provides students with a clear understanding of the direct and interacting effects of food and wine elements on the perception of match. The target audience for this book is undergraduate students (hospitality, culinary arts, and tourism), graduate students with an interest in gastronomy, industry professionals, and other individuals who have an interest in wine and food. While this book covers many fundamental concepts of wine evaluation and service, my goal in writing the book was to integrate my background in the culinary arts, business, and sensory analysis to present a contemporary, hands-on approach to this topic area. In other words, my approach looks at the process of food and wine pairing from a culinary perspective ?rst and assumes wine provides an additional opportunity for layering of components, texture, and ?avor as part of the dining experience.
This book provides comprehensive coverage of the key food and wine pairing concepts in a concise and reader-friendly manner. It is organized into ?ve parts, with each section building on the preceding ones.
PART A: Mastering the Art and Science of Food and Wine Pairing.
The ?rst section discusses the hierarchy of taste concept, the basics of wine evaluation, and the notion of gastronomic identity.
PART B: The Foundation: Wine and Food Taste Components.
These chapters provide information on the foundation tastes of sweet, sour, salt, and bitter in food and the qualities of dryness, acidity, and effervescence in wine.
PART C: Wine and Food Texture Characteristics.
This section addresses wine texture (the impact of tannin, oak, and body), food texture (the impact of fattiness, cooking method, protein type, and body), and the interaction between wine and food texture elements.
PART D: Flavors: Architectural Elements in the Wine and Food Pairing Process
The chapters in this section discuss the implications of spice, ?avor type, ?avor intensity, and ?avor persistency for wine and food matching.
PART E: The Whole Enchilada: Putting It All Together.
This section summarizes the food and wine interactions developed in the ?rst four sections and provides a systematic process for predicting match levels using sequential and mixed tasting methods. In addition, it provides guidance on pairing wine with cheese, wine and dessert combinations, and service issues such as training and menu/wine list development.