A01=Robert J. Harrington
aperitif
Author_Robert J. Harrington
Category=WBXD1
culinary methodology
dessert wine
dry wine
effervescence
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
flavor pairing
flavor persistency
food & beverage
food and beverage
how to choose wine
how to pair wine
learn wine pairing
mixed tasting method
palate mapping
sensory analysis
sequential tasting method
sommelier guide
spice pairing
tannin
taste components
taste identification
vintner guide
viticulture guide
what wine goes with my meal
what wine to serve
which wine to serve
wine acidity
wine and cheese
wine and dessert
wine body
wine evaluation
wine flavor intensity
wine list development
wine oak
wine sommelier guide
wine tasting
wine tasting notes
wine texture
wine to food matches
Product details
- ISBN 9780471794073
- Weight: 635g
- Dimensions: 216 x 274mm
- Publication Date: 27 Mar 2007
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Paperback
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Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.
