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Yin Shi De Xiang Qi Ke Xue

Shi Cun Zhen Na (Author)
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Yin Shi De Xiang Qi Ke Xue
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Product Title: Yin Shi De Xiang Qi Ke Xue 飲食的香氣科學 饮食的香气科学 Yin Shi De Xiang Qi Ke Xue Yin Shi De Xiang Qi Ke Xue
Author Name(s): Shi Cun Zhen Na (Author) 市村真納 (Author) 市村真纳 (Author) Shi Cun Zhen Na (Author) Shi Cun Zhen Na (Author)
ISBN: 9789864088362
Release Date: 2022-08-18
Language: Traditional Chinese
Pages: 192 Pages
Publisher: Mai Hao Si
Package Weight: 550 (g)
Shipment Unit: 3 What is it?
YesAsia Catalog No.: 1116006627

Product Information

香氣雖然沒有形體,卻會大幅影響我們對飲食的喜好、形塑對料理的印象
為什麼同樣的材料會因切法、乾燥、加熱等方式而散發不同香氣?
我們要如何用詞彙確切形容各種香氣,又為何需要去描述香氣呢?

研究香味的芳香治療師X料理研究家聯手打造的香味料理盛宴
拆解香氣的結構和應用在食物上的變化可能

切檸檬時聞到的強烈香味、咖哩散發的濃郁辛香、有人喜歡有人會退避三舍的咖啡香......香氣雖然無影無蹤,卻能影響我們的情緒、食慾和身體狀況,且入口後會融合食物的滋味創造出難以言喻的絕妙風味,讓人對料理留下深刻的印象。那麼,這些香氣究竟從何而來?

香氣的真實身分是化學物質,我們能感受到的大約有數十萬種,香氣可能存在於果實的皮、花、葉、樹皮、鱗莖等部位,而我們從食物中感受到的香氣,都是多種香氣分子的混合體。

本書以「香氣」的觀點來學習各式料理及其背後的飲食文化,介紹如何運用生活中常見的油脂、酒、醋、水、鹽和甜味劑去萃取香氣,並探討許多關於香氣的問題,例如「軟木塞香氣」會影響葡萄酒的香氣嗎?同樣的飛機餐在地面上與高空中吃起來的感受是一樣的嗎?等,從基礎知識到料理上的應用與文化學,提供各種活用香氣、做出美味料理的秘訣與靈感。

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