Booklist Review
Human senses so intertwine both the physical and emotional that they can be nearly impossible to analyze with empirical rigor. Nevertheless, scientists continually endeavor to sort out just what makes people hunger for some foods and reject others. In addition to smell and taste, all foods have distinct mouthfeel, that special sensation on tongue, palate, and throat that can be a deal breaker when it comes to deciding what foods each person likes to eat. As scientists Mouritsen and Styrbaek document, all perceptions end up being processed ultimately in the brain, so they set out to assess why the crunch of a tortilla chip or the chilled unctuousness of ice cream attracts some, while the slipperiness of raw tomatoes or okra repels others. Thorough scientists, the authors visit Japan to find the world's hardest (dried bonito) and softest (seaweed) foods. Serious foodies unintimidated by scientific vocabulary will relish the authors' intriguing discoveries. Translated from the Danish.--Knoblauch, Mark Copyright 2017 Booklist
Choice Review
Mouritsen and Styrbæk's Mouthfeel investigates why humans respond to different food textures with delight or disgust. The authors approach "mouthfeel" from a mostly scientific standpoint to understand how the sensory experience of eating, the molecular structures of foods in different states of preparation, and the cultural references impact perception of taste. The most interesting chapters involve getting into the kitchen and working with texture and how thickeners, acid, and heat can alter the consistency of foods. Throughout the text, there are experiments and recipes that illustrate the various scientific concepts discussed. Some of the recipes are ingenious, manageable, and appealing, such as dehydrating cucumbers for an exceptionally crisp Japanese cucumber salad. Other recipes are less accessible, such as one involving bee larvae and another snack dish involving cod air bladder. One recipe ("Arctic Textures") almost veers into "New Nordic Cuisine" parody. Overall, the book is lively, interesting, and clear in explaining the various concepts behind mouthfeel. This work is a good companion to other books on molecular gastronomy, especially material by the "father" of the field, Hervé This. Summing Up: Highly recommended. All readers. --Skye Hardesty, Georgia State University
