Columbia University Press wishes to express its appreciation for assistance given by the Danish Arts Foundation toward the cost of publishing this book.
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Columbia University Press
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E-ISBN 978-0-23154-324-8
Library of Congress Cataloging-in-Publication Data
Names: Mouritsen, Ole G., author. | Styrbæk, Klavs, author.
Title: Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk; translated and adapted by Mariela Johansen.
Other titles: Fornemmelse for smag. English | Mouth feel
Description: New York : Columbia University Press, 2017. | Series: Arts and traditions of the table : perspectives on culinary history | Translation of: Fornemmelse for smag. | Includes bibliographical references and index.
Identifiers: LCCN 2016032426 (print) | LCCN 2016032605 (ebook) | ISBN 9780231180764 (cloth : alk. paper) | ISBN 9780231543248 (e-book)
Subjects: LCSH: Food texture. | Taste. | Food—Sensory evaluation. | Food preferences. | Cooking. | LCGFT: Cookbooks.
Classification: LCC TX546 .M6913 2017 (print) | LCC TX546 (ebook) | DDC 664/.072—dc23
LC record available at https://lccn.loc.gov/2016032426
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COVER IMAGES: © iStock and Shutterstock, additional photos by Jonas Drotner Mouritsen
COVER DESIGN: Milenda Nan Ok Lee