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Food and Wine Pairing- A Sensory Experience









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The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: ?Lays out the basics of wine evaluation and the hierarchy of taste concepts ?Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another ?Discusses wine texture, and the results of their interactions with one another ?Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches ?Includes exercises to improve skills relating to taste identification and palate mapping ?Provides a systematic process for predicting successful matches using sequential and mixed tasting methods ?Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.



  • 出版社：桂魯

    新功能介紹

  • 出版日期：2008/01/01
  • 語言：英文


商品網址: Food and Wine Pairing- A Sensory Experience



歡迎入內選購

法務部常務次長張斗輝、台灣高等法院檢察署王添盛檢察長，今（2）日上午在台南高分檢謝榮盛檢察長及台南地檢署張文政檢察長、嘉義地檢署郭珍妮檢察長、雲林地檢署鄭銘謙檢察長等人陪同下，視導全國毒品資料台南區子庫建置進度，並為台南區區域聯防緝毒辦公室進行揭牌。

行政院提出「新世代反毒策略」，統整政府所有資源，研擬具體查緝策略以有效打擊毒品犯罪，建立以查「量」、追「人」並重的緝毒新策略，達到溯源斷根的目標，並藉由全面查緝「社區型中小盤毒販及其販毒網」，破壞販毒網絡，使施用毒品者無處購買毒品，降低毒品蔓延，防制新生毒品人口產生。

高檢署研擬「區域聯防緝毒機制」，將全國分為北區、台中區、台南區、高雄區、東區及金門區共8大聯防區域，擬訂相關聯防計畫，成立6處「區域聯防緝毒辦公室」，由專責檢察官負責，進駐專屬人力，設立區域聯防緝毒資料子庫，整合各區域檢察署、司法警察機關等六大緝毒系統之緝毒力量，盤點所有機關之販毒案件，擬訂定期及不定期掃蕩計劃，由地區檢警單位密集查緝。

「新世代反毒策略」以「人」為中心的基本理念，將國內隱藏的毒品人口及社區販賣者傾全國查緝之力逼出，藉此建立反毒整體圖像，完成販毒者之結構網絡。

台南高分檢亦從台南地檢署借調檢察事務官1名，專責建置台南區毒品資料子庫並與全國毒品資料庫連線，提供給雲林、嘉義、台南地檢之檢、警同仁快速查詢及應用。 經統計上半年度，雲嘉南轄區已偵查669件製造、販賣、運輸及轉讓毒品案，總計被告為870人，其中104人遭聲請羈押。
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