The tastes of the chemist
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Let many say that food is not the main thing in life, we still try to cook dishes not only tasty, but also fragrant, because it is with a pleasant odor that the pleasure of food begins. But how do tastes and smells arise? How to save them and strengthen or, conversely, eliminate undesirable notes?
Rafael OMON took science into service to explore the whole variety of tastes and smells surrounding human and study the chemical mechanisms of their perception. In his book, he talks about culinary intricacies that help stimulate our taste and olfactory receptors and make food tastier
Rafael OMON took science into service to explore the whole variety of tastes and smells surrounding human and study the chemical mechanisms of their perception. In his book, he talks about culinary intricacies that help stimulate our taste and olfactory receptors and make food tastier
Author:
Author:OMON Rafael
Cover:
Cover:Hard
Category:
- Category:Medical Books
- Category:Alternative medicine & Homeopathy
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Series:
Series: Man
Age restrictions:
Age restrictions:12+
ISBN:
ISBN:978-985-90515-4-8
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