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The Art & Science of Foodpairing | The Art and Science of Foodpairing
By Foodpairing N.V.
The Art & Science of Foodpairing
ΠΠ±Π·ΠΎΡ
Β«The Art & Science of FoodpairingΒ», ΠΈΠ·Π΄Π°Π½Π½ΠΎΠ΅ Hachette UK Π² 2020 Π³., ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»ΡΠ΅Ρ ΡΠΈΡΡΠ΅ΠΌΠ½ΡΠΉ ΠΏΠΎΠ΄Ρ ΠΎΠ΄, ΡΠ°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π½ΡΠΉ Foodpairing N.V., ΠΊ ΡΠΎΡΠ΅ΡΠ°Π½ΠΈΡ ΠΈΠ½Π³ΡΠ΅Π΄ΠΈΠ΅Π½ΡΠΎΠ² Π½Π° ΠΎΡΠ½ΠΎΠ²Π΅ Π½Π°ΡΡΠ½ΠΎΠ³ΠΎ Π°Π½Π°Π»ΠΈΠ·Π° Π°ΡΠΎΠΌΠ°ΡΠΈΡΠ΅ΡΠΊΠΈΡ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ. Π’Π²Π΅ΡΠ΄ΡΠΉ ΠΏΠ΅ΡΠ΅ΠΏΠ»Π΅Ρ, 384 ΡΡΡΠ°Π½ΠΈΡΡ, Π²ΠΊΠ»ΡΡΠ°ΡΡ ΡΠ΅ΠΎΡΠΈΡ, ΠΏΡΠΈΠΌΠ΅ΡΡ ΠΈ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄Π°ΡΠΈΠΈ ΠΏΠΎ ΡΠΎΠ·Π΄Π°Π½ΠΈΡ Π³Π°ΡΠΌΠΎΠ½ΠΈΡΠ½ΡΡ Π±Π»ΡΠ΄. ΠΠ½ΠΈΠ³Π° ΠΏΡΠ΅Π΄Π½Π°Π·Π½Π°ΡΠ΅Π½Π° Π΄Π»Ρ ΠΏΡΠΎΡΠ΅ΡΡΠΈΠΎΠ½Π°Π»ΠΎΠ² ΠΈ Π»ΡΠ±ΠΈΡΠ΅Π»Π΅ΠΉ, ΠΆΠ΅Π»Π°ΡΡΠΈΡ ΡΠ³Π»ΡΠ±ΠΈΡΡ Π·Π½Π°Π½ΠΈΡ ΠΎ Π²Π·Π°ΠΈΠΌΠΎΠ΄Π΅ΠΉΡΡΠ²ΠΈΡΡ Π²ΠΊΡΡΠΎΠ². Π Π½Π΅ΠΉ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ Π²ΠΈΠ·ΡΠ°Π»ΡΠ½ΡΠ΅ ΡΡ Π΅ΠΌΡ ΠΈ ΠΏΡΠΈΠΌΠ΅ΡΡ ΠΏΡΠΈΠΌΠ΅Π½Π΅Π½ΠΈΡ ΠΌΠ΅ΡΠΎΠ΄ΠΈΠΊΠΈ Foodpairing Π² ΡΠ΅Π°Π»ΡΠ½ΠΎΠΉ ΠΊΡΠ»ΠΈΠ½Π°ΡΠΈΠΈ.
ΠΠΎΠΌΡ ΠΏΠΎΠ΄ΠΎΠΉΠ΄ΡΡ
- ΠΡΠΎΡΠ΅ΡΡΠΈΠΎΠ½Π°Π»ΡΠ½ΡΠ΅ ΠΏΠΎΠ²Π°ΡΠ°, ΠΈΡΡΡΠΈΠ΅ Π½Π°ΡΡΠ½ΠΎ ΠΎΠ±ΠΎΡΠ½ΠΎΠ²Π°Π½Π½ΡΠ΅ ΡΠΎΡΠ΅ΡΠ°Π½ΠΈΡ Π²ΠΊΡΡΠΎΠ²
- Π£ΡΡΠ½ΡΠ΅βΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΠ΅Π»ΠΈ Π² ΠΎΠ±Π»Π°ΡΡΠΈ ΠΏΠΈΡΠ΅Π²ΡΡ ΡΠ΅Ρ Π½ΠΎΠ»ΠΎΠ³ΠΈΠΉ ΠΈ ΡΠ΅Π½ΡΠΎΡΠΈΠΊΠΈ
- Π‘ΡΡΠ΄Π΅Π½ΡΡ ΠΊΡΠ»ΠΈΠ½Π°ΡΠ½ΡΡ ΡΠΊΠΎΠ», ΠΈΠ·ΡΡΠ°ΡΡΠΈΠ΅ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΡΡ Π³Π°ΡΡΡΠΎΠ½ΠΎΠΌΠΈΡ
- ΠΡΠ±ΠΈΡΠ΅Π»ΠΈ ΠΊΡΠ»ΠΈΠ½Π°ΡΠΈΠΈ, ΠΆΠ΅Π»Π°ΡΡΠΈΠ΅ ΡΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠΈΡΠΎΠ²Π°ΡΡ Ρ Π½ΠΎΠ²ΡΠΌΠΈ Π²ΠΊΡΡΠ°ΠΌΠΈ
ΠΠ»ΡΡΠ΅Π²ΡΠ΅ ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎΡΡΠΈ
- 384 ΡΡΡΠ°Π½ΠΈΡΡ ΠΏΠΎΠ΄ΡΠΎΠ±Π½ΠΎΠ³ΠΎ ΠΌΠ°ΡΠ΅ΡΠΈΠ°Π»Π°
- Π’Π²Π΅ΡΠ΄ΡΠΉ ΠΏΠ΅ΡΠ΅ΠΏΠ»Π΅Ρ Π΄Π»Ρ Π΄ΠΎΠ»Π³ΠΎΠ²Π΅ΡΠ½ΠΎΡΡΠΈ
- ΠΠ·Π΄Π°Π½ΠΎ Π² 2020 Π³. ΠΈΠ·Π΄Π°ΡΠ΅Π»ΡΡΡΠ²ΠΎΠΌ Hachette UK
- ISBN/Π¨ΡΡΠΈΡ βΠΊΠΎΠ΄ 9781784722906
- ΠΠ΅Ρ 1,144 ΠΊΠ³, ΡΠ΄ΠΎΠ±Π½ΠΎ Π΄Π»Ρ Π±ΠΈΠ±Π»ΠΈΠΎΡΠ΅ΠΊ ΠΈ ΠΏΡΠΎΡΠ΅ΡΡΠΈΠΎΠ½Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ
- ΠΠ²ΡΠΎΡ β Foodpairing N.V., ΡΠ°Π·ΡΠ°Π±ΠΎΡΡΠΈΠΊΠΈ ΠΌΠ΅ΡΠΎΠ΄ΠΈΠΊΠΈ Foodpairing
The Art and Science of Foodpairing
Overview
The Art and Science of Foodpairing, published by Hachette UK in 2020, presents the systematic approach developed by Foodpairing N.V. to combine ingredients based on scientific analysis of flavor compounds. The hardback volume contains 384 pages of theory, case studies, and practical guidelines for creating harmonious dishes. It is designed for professionals and enthusiasts who want to deepen their understanding of taste interactions. The book includes visual charts and examples that illustrate how to apply the Foodpairing methodology in real kitchens.
Who it's for
- Professional chefs seeking evidenceβbased flavor combinations
- Food scientists and researchers interested in sensory chemistry
- Culinary students studying modern gastronomy
- Gastronomy enthusiasts who enjoy experimenting with new tastes
Key features
- 384 pages of detailed content
- Hardback binding for durability
- Published in 2020 by Hachette UK
- ISBN/Barcode 9781784722906
- Weight 1.144 kg, suitable for library or professional use
- Authored by Foodpairing N.V., the creators of the Foodpairing methodology