{"product_id":"food-and-wine-pairing-isbn-9780471794073","title":"Food and Wine Pairing","description":"\u003ci\u003eFood and Wine Pairing: A Sensory Experience\u003c\/i\u003e provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings. \u003cp\u003ePREFACE xi\u003c\/p\u003e \u003cp\u003eACKNOWLEDGMENTS xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 4\u003c\/p\u003e \u003cp\u003eObjectives of Food and Wine Pairing 4\u003c\/p\u003e \u003cp\u003eAperitif: The Italian Wine and Food Perspective 5\u003c\/p\u003e \u003cp\u003eFood-and-Wine Pairing Mechanics: Matching Traditions 8\u003c\/p\u003e \u003cp\u003eOverview of Book Methods 11\u003c\/p\u003e \u003cp\u003eKey Elements of Wine and Food: A Hierarchical Perspective 11\u003c\/p\u003e \u003cp\u003eSummary: Where Do We Go from Here? 13\u003c\/p\u003e \u003cp\u003eClassic Italian Wine and Food Examples 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 20\u003c\/p\u003e \u003cp\u003eAperitif: Elements of Wine Service 20\u003c\/p\u003e \u003cp\u003eSensory Evaluation 22\u003c\/p\u003e \u003cp\u003eBasics of Wine Evaluation 23\u003c\/p\u003e \u003cp\u003eSetting Up a Tasting Session 27\u003c\/p\u003e \u003cp\u003eThe Art and Science of Wine Evaluation 28\u003c\/p\u003e \u003cp\u003ePalate Mapping 31\u003c\/p\u003e \u003cp\u003eTasting Instructions 31\u003c\/p\u003e \u003cp\u003eSummary 32\u003c\/p\u003e \u003cp\u003eExercises 33\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 46\u003c\/p\u003e \u003cp\u003eAperitif: How Should Menus and Wine Lists Be Organized? 47\u003c\/p\u003e \u003cp\u003eThe Environment 50\u003c\/p\u003e \u003cp\u003eWine: The Impact of Geography and Climate 50\u003c\/p\u003e \u003cp\u003eCulture 56\u003c\/p\u003e \u003cp\u003eHistory and Ethnic Diversity 56\u003c\/p\u003e \u003cp\u003eTrial and Error, Innovations, and Capabilities 57\u003c\/p\u003e \u003cp\u003eGastronomic Identity 58\u003c\/p\u003e \u003cp\u003eOld World and New World 58\u003c\/p\u003e \u003cp\u003eSummary 61\u003c\/p\u003e \u003cp\u003eOptional Exercises 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM 65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 66\u003c\/p\u003e \u003cp\u003eAperitif: Chef John Folse \u0026amp; Company 67\u003c\/p\u003e \u003cp\u003eThe Environment 78\u003c\/p\u003e \u003cp\u003eFood: The Impact of Geography and Climate 79\u003c\/p\u003e \u003cp\u003eCulture 80\u003c\/p\u003e \u003cp\u003eHistory and Ethnic Diversity 81\u003c\/p\u003e \u003cp\u003eTrial and Error, Innovations, and Capabilities 81\u003c\/p\u003e \u003cp\u003eGastronomic Identity 82\u003c\/p\u003e \u003cp\u003eOld World and New World Wine and Food Marriages 83\u003c\/p\u003e \u003cp\u003eWine, Food, and Tourism 85\u003c\/p\u003e \u003cp\u003eSummary 86\u003c\/p\u003e \u003cp\u003eExercises 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD 101\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 102\u003c\/p\u003e \u003cp\u003eAperitif: Which to Choose First, Wine or Food? 102\u003c\/p\u003e \u003cp\u003eThe Impact of Sweetness Levels in Wine and Food 103\u003c\/p\u003e \u003cp\u003eSweetness Levels in Wine 103\u003c\/p\u003e \u003cp\u003eSweetness Levels in Food 104\u003c\/p\u003e \u003cp\u003eTypes of Sweeteners 105\u003c\/p\u003e \u003cp\u003ePerceived Sweetness Levels 105\u003c\/p\u003e \u003cp\u003eInteraction Between Wine and Food Sweetness 106\u003c\/p\u003e \u003cp\u003eAcidity: From Flat to Tart (and Beyond) 107\u003c\/p\u003e \u003cp\u003eAcidity Levels in Wine 107\u003c\/p\u003e \u003cp\u003eAcidity Level Descriptions 108\u003c\/p\u003e \u003cp\u003eAcidity Levels in Food 108\u003c\/p\u003e \u003cp\u003eInteraction Between Wine and Food Acidity 109\u003c\/p\u003e \u003cp\u003eSummary 111\u003c\/p\u003e \u003cp\u003eExercises 112\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 6: SALT, BITTERNESS, AND BUBBLES 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 130\u003c\/p\u003e \u003cp\u003eAperitif: Peller Estates Winery 130\u003c\/p\u003e \u003cp\u003eSaltiness 131\u003c\/p\u003e \u003cp\u003eBitterness 132\u003c\/p\u003e \u003cp\u003eSparkling Wine and Pairing 133\u003c\/p\u003e \u003cp\u003eEffervescence: The Great Equalizer? 136\u003c\/p\u003e \u003cp\u003eSummary 137\u003c\/p\u003e \u003cp\u003eExercises 138\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART C: WINE AND FOOD TEXTURE CHARACTERISTICS 145\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY 149\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 150\u003c\/p\u003e \u003cp\u003eAperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs 151\u003c\/p\u003e \u003cp\u003eTexture in Wine 154\u003c\/p\u003e \u003cp\u003eTannin 155\u003c\/p\u003e \u003cp\u003eMouthfeel Wheel 155\u003c\/p\u003e \u003cp\u003eAlcohol Level 156\u003c\/p\u003e \u003cp\u003eThe Impact of Oak 157\u003c\/p\u003e \u003cp\u003eOverall Wine Body 157\u003c\/p\u003e \u003cp\u003eMaturity, Micro-oxygenation, and Other Factors 159\u003c\/p\u003e \u003cp\u003eSummary 160\u003c\/p\u003e \u003cp\u003eExercises 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY 167\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 168\u003c\/p\u003e \u003cp\u003eAperitif: Canoe Restaurant and Bar 168\u003c\/p\u003e \u003cp\u003eFattiness in Food 169\u003c\/p\u003e \u003cp\u003eCooking Method and Protein Interactions 170\u003c\/p\u003e \u003cp\u003eOverall Food Body 171\u003c\/p\u003e \u003cp\u003eInteraction of Wine and Food Textures 172\u003c\/p\u003e \u003cp\u003eSummary 172\u003c\/p\u003e \u003cp\u003eExercises 173\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 9: THE IMPACT OF SPICE 189\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 190\u003c\/p\u003e \u003cp\u003eAperitif: Bayou La Seine—An American Restaurant in Paris 190\u003c\/p\u003e \u003cp\u003eWine Varietals and Styles 193\u003c\/p\u003e \u003cp\u003eFood Types and Styles 194\u003c\/p\u003e \u003cp\u003eHow Spice Is Assessed: Identifying Hot, Savory, or Sweet 195\u003c\/p\u003e \u003cp\u003eImpact on Pairing Possibilities 198\u003c\/p\u003e \u003cp\u003eSummary 200\u003c\/p\u003e \u003cp\u003eExercises 201\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 208\u003c\/p\u003e \u003cp\u003eAperitif: Release Weekend Wine and Food Menu from On the Twenty 209\u003c\/p\u003e \u003cp\u003eIdentifying Flavor Types in Wine and Food 211\u003c\/p\u003e \u003cp\u003eFood Flavor Categories 212\u003c\/p\u003e \u003cp\u003eWine Flavor Categories 213\u003c\/p\u003e \u003cp\u003eAssessing Flavor Intensity 214\u003c\/p\u003e \u003cp\u003eThe Interaction of Wine and Food Flavor Intensity 215\u003c\/p\u003e \u003cp\u003eAssessing Flavor Persistency 216\u003c\/p\u003e \u003cp\u003eThe Interaction of Wine and Food Flavor Persistency 217\u003c\/p\u003e \u003cp\u003eSummary 218\u003c\/p\u003e \u003cp\u003eExercises 219\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS 233\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 234\u003c\/p\u003e \u003cp\u003eAperitif: Food and Wine of the Pacific Northwest 234\u003c\/p\u003e \u003cp\u003eGeneral Menu Planning Suggestions 237\u003c\/p\u003e \u003cp\u003eBasic Wine Sequencing Recommendations 237\u003c\/p\u003e \u003cp\u003ePacific Northwest Menu 240\u003c\/p\u003e \u003cp\u003eWine and Food Pairing Instrument 249\u003c\/p\u003e \u003cp\u003eWine and Food Match Decision Tree 253\u003c\/p\u003e \u003cp\u003eA Profiling Approach to Match Level Assessment 253\u003c\/p\u003e \u003cp\u003eSummary 263\u003c\/p\u003e \u003cp\u003eExercises 264\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY? 269\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 270\u003c\/p\u003e \u003cp\u003eAperitif: Cheese, an Inspiration and an Education 270\u003c\/p\u003e \u003cp\u003eWine and Cheese Pairing 271\u003c\/p\u003e \u003cp\u003eCheese Categories 273\u003c\/p\u003e \u003cp\u003eSummary 280\u003c\/p\u003e \u003cp\u003eExercises 280\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES 287\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 288\u003c\/p\u003e \u003cp\u003eAperitif: Niagara’s Wine Region 288\u003c\/p\u003e \u003cp\u003eDessert Wine Categories 289\u003c\/p\u003e \u003cp\u003eDessert Selection and Wine Pairing 295\u003c\/p\u003e \u003cp\u003eDessert Categories 295\u003c\/p\u003e \u003cp\u003eSummary 302\u003c\/p\u003e \u003cp\u003eExercises 303\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES 307\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 308\u003c\/p\u003e \u003cp\u003eAperitif: Product-Service Considerations for a Food and Wine Program 308\u003c\/p\u003e \u003cp\u003eThe Total Experience: Creating Distinctive Food and Wine Capabilities 309\u003c\/p\u003e \u003cp\u003eWine and Food Training Process 310\u003c\/p\u003e \u003cp\u003eSummary 311\u003c\/p\u003e \u003cp\u003eExercises 312\u003c\/p\u003e \u003cp\u003eGLOSSARY 313\u003c\/p\u003e \u003cp\u003eINDEX 317\u003c\/p\u003e \u003cb\u003eDr. Robert Harrington\u003c\/b\u003e is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years. \u003cb\u003eTHE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM A CULINARY AND SENSORY PERSPECTIVE.\u003c\/b\u003e \u003cp\u003eDemystifying the terminology and methodology of matching wine to food, \u003cb\u003e\u003ci\u003eFood and Wine Pairing: A Sensory Experience\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFOOD AND WINE PAIRING:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eLays out the basics of wine evaluation and the hierarchy of taste concepts\u003c\/li\u003e \u003cli\u003eEstablishes 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\u003c\/li\u003e \u003cli\u003eDiscusses wine texture, and the results of their interactions with one another\u003c\/li\u003e \u003cli\u003eExamines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches\u003c\/li\u003e \u003cli\u003eIncludes exercises to improve skills relating to taste identification and palate mapping\u003c\/li\u003e \u003cli\u003eProvides a systematic process for predicting successful matches using sequential and mixed tasting methods\u003c\/li\u003e \u003cli\u003eGives 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\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eFood and Wine Paring\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003eCulinary 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989226143973,"sku":"NP9780471794073","price":67.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471794073.jpg?v=1761783280","url":"https:\/\/k12savings.com\/products\/food-and-wine-pairing-isbn-9780471794073","provider":"K12savings","version":"1.0","type":"link"}