Taste buds and molecules : the art and science of food with wine /

Bibliographic Details
Main Author:	Chartier, François
Other Authors:	Reiss, Levi
Format:	Book
Language:	English
Published:	Toronto : McClelland & Stewart, 2010.
Subjects:	Food > Sensory evaluation. Taste > Molecular aspects. Food > Composition. Wine tasting. Wine service. Gastronomy. Food. Wine. Taste. Taste Perception.