Summary The essence of gastronomy

the essence of gastronomic
1 there to about taste
is no reason
argue
for a
Long time most people an individual experience that
taste to be Personal =
them self
considerd
everyone defines for ,


Lf =
a product characteristic ( origin of wine


struggling with words

flavor : •
may evoke emotions has Lead to preferences & appreciation
it the flavor that being tasted
•
is is


tasting =
an sensoria l activity just as
hearing smelling touching
, ,
and seeing

source of Pleasure
People do not eat or drink to survive .


tasting plays a important Part in everybody 's Life .




the right foods and
beverages is important for pleasure in a daily life

times have changed
understanding flavor in all respects and the knowledge about ingredients are more important
than : the dish closer to the the better to personality rather than perfection
original
-


ever

4pm You know What
you are
getting It Less description what you get
,
is an surprise
-


Local products to fast-track Local products
the
↳ you can
get everything any time of year



setting the stage
within a decade ,
flavor and tasting developed from being in the background to the Star


Gastronomy the Science of flavor and tasting
,



Perception (waarneming) the the brain creates using the signals of all the Senses (
Zintuigen)
:
image
-
-




)
gustation ( smack)
-




-



olfaction ( renk)

feeling appreciation → positive ( liking )
-




hug!inns ) disgust
(
I negative


the flavor has two sides technical aspects objectively
food I drink : technical to assess the
of
-


a


emotional AA observers ( personal framework)
-



consumers are not neutral




Gastronomy is a combination from hard & soft science




chemical senses and classification
} closely
chemical senses : -
Smell related
-

taste I

, I Smell . is inseparable from taste
=
•
a Lot of what is called taste is registerd
through the nose .




a. geurstoffen
chewing and the food
•

eating ,
Odo rants

are Liberated in the mouth fr olfactory system
↳ renk system

2 . Smell & taste are underrated compared to sight & hearing
-


the complexity to register taste
-

hard to classify
colors & Sounds t objective Physical qualities
wavelength
•




•
vibrations
Intensity ( decibel
•




Vision & hearing Ma Pleasure side of life
-




Universal flavor factors
1 Mouthfeel .




separate the first L de mentions
of flavor : I contracting (Sarnen trekked
= •
acids & salts → cells contract
•
certain bitters Tk drying
•
Starch → absorption of saliva
•
crust → crispiness
L coating
=
substances leave a thin Layer in the mouth
o•
fat bugar in a solution ( optossing)

egg yolk
•




3 Dry
• when their is no sugar
2 flavor
. RichnessIntensity

if the flavor richness is
high does not mean that the Quality is
high ( the riper ,
the
higher
type of flavor : I .
fresh
•
Apple citrus ,


•
Parsley mint ,




cucumber fennel
•

,




2 Ripe
.




•
Melon pear ,




Rosemary garlic
•


,

•
Vanilla cinnamon , ,
clove



Preparation can have a
big influence on the flavor type
* Raw onion →
contracting & fresh
* stewed onion → coating & sweeter


" "

mouthful & flavor richness pro vida a
objective description

the professional gastronome
Understands the language →
-



can communicate

knows enough about about the Process to 2
tasty result
-



ensure a

, 2 tasting : an intricate Process
the complex
"

flavor = combination of the olfactory gustatory
,
and
Erigena sensations Perceived Cwaargenomenl

during tasting .
flavor may be influenced by tactile thermal Painful and/or kinesthetic effects "
, .




*
olfactory Creak) =
involvement of the nose
*
gustatory (smaakl = participation of the tongue and mouth
*

trigeminal Woden) =
the nerve that mediates the sense of touch in the region of the mouth


tasting : what happens in the mouth
1 the tongue Positions presses it the Palate
and
against
→
textural information
L food is moistend by saliva
→ Proles of mastication ( Kau Wen) begins =
chewing and swallowing
3 the food is fractured and deformed
→
release of t as tents ,
odorant and assessments of texural Properties

sensory system registers the information

saliva in
tasting
acts Lubricant
-




as a


to
chewing & cerain flavor properties (Pto for secretion ( afscheiden )
-



flavor perception
digest starch
-




digest lipids
-




antibacterial enzyme
-




lysozyme
-




Gustatory system
Papillae taste buds taste cells
,
,
=
Register chemical




}
components : -

sweet

salty
-




-


acidic taste receptor cells ( t Rd
registered by
bitter Lie within structures taste buds
An
fgehemelte)
-




→
-



umami ↳ on the tongue &
soft Palate
to
taslecellj.IN
contain
"
.




through opening an



atthetopofth-e.at
La taste pore




}
4 kinds of Papillae : I fungiform ( mushroom -
Like
2 circumvallate ( Wall liked
-
have taste buds ( the lumps on
your tongue)
3 foliate ( leaf Like)
(rug)
-




4 filiform ( thread -
Like 7. Keeps the
food in place on the tongue ( coat the dorsal
tactile registration surface of the tongue
•
involved in




begins ::} .net: sins:::c: "item: si:
www.aol
.
con '




responds to the cooling & warming of the tongue gustatory information
-




reaches




)
the brain through 2 nerve systems
2 circumvallate connected to the
glossopharyngeal
•




f.ht isydegmayged hang
nerve Ms ' still
you
-

back side of the tongue