Gastronomy
Lecture 1: ‘’Taste of the world.’’
Gastronomy: The art and the science of Food & Beverage.
Taste of the world/Basic taste:
Also Spicy can belong to this.
Umami (= Japanese for delicious):
Increase of umami through ripening and fermentation (wine, cheese, soy sauce).
Taste description salty, tasteful, savoury (=hartig/smaakvol).
Appearance sea vegetables, fish, dairy products, poultry, meat and fruits.
Responsbible product MSG (Mono-Sodium-Glutamate) or ve-tsin of E-621.
Table of + and -:
> Basic tastes influence each other
> Sweet compensates all flavours
Lecture 1: ‘’Taste of the world.’’
Gastronomy: The art and the science of Food & Beverage.
Taste of the world/Basic taste:
Also Spicy can belong to this.
Umami (= Japanese for delicious):
Increase of umami through ripening and fermentation (wine, cheese, soy sauce).
Taste description salty, tasteful, savoury (=hartig/smaakvol).
Appearance sea vegetables, fish, dairy products, poultry, meat and fruits.
Responsbible product MSG (Mono-Sodium-Glutamate) or ve-tsin of E-621.
Table of + and -:
> Basic tastes influence each other
> Sweet compensates all flavours
