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01706nam a2200301 a 4500 |
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1907019 |
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20171111234744.0 |
| 008 |
070703s2008 njua ob 001 0 eng d |
| 020 |
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|a 9780470105894
|q (electronic bk.)
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| 020 |
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|a 0470105895
|q (electronic bk.)
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| 020 |
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|a 1280855029
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| 020 |
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|a 9781280855023
|q (Paper)
|z 0471794074
|q (pbk. ;
|q alk. paper)
|
| 040 |
|
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|a N$T
|b eng
|e pn
|z 9780471794073
|
| 050 |
|
4 |
|a TX714
|b .H36527 2008eb
|
| 100 |
1 |
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|a Harrington, Robert J.,
|d 1958-
|
| 245 |
1 |
0 |
|a Food and wine pairing :
|b a sensory experience /
|c Robert J. Harrington.
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| 260 |
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|a Hoboken, N.J. :
|b John Wiley,
|c ©2008.
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| 300 |
|
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|a 1 online resource (xiii, 322 pages) :
|b illustrations
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| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a FOOD AND WINE PAIRING: A SENSORY EXPERIENCE; CONTENTS; PREFACE; ACKNOWLEDGMENTS; PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING; CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE; CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION; CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD; CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM.
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| 650 |
|
0 |
|a Cooking.
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| 650 |
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0 |
|a Wine and wine making.
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| 650 |
|
7 |
|a COOKING
|x Methods
|x General.
|
| 650 |
|
7 |
|a COOKING
|x Courses & Dishes
|x General.
|
| 650 |
|
7 |
|a COOKING
|x Essays.
|
| 650 |
|
7 |
|a Cooking.
|
| 856 |
4 |
0 |
|a Wine and wine making.
|u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=194107
|
| 952 |
|
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|a CY-NiOUC
|b 5a0466d46c5ad14ac1eef957
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
|
