200 anos ap???s a publica??????o da c???lebre obra seminal de Jean Anthelme Brillat-Savarin "A Fisiologia do Gosto", ??? altura de revisitar o assunto. A alimenta??????o e, por conseguinte, o sabor, evolu???ram. Cadeias de hamb???rgueres? Carne picada vegana? Glutamato? Alimentos congelados? Refei??????es de micro-ondas? Refrigerantes? Massa instant???nea? Ado???antes artificiais? Maracuj???, mangost???o e muito mais? Que as vacas emitem grandes quantidades de flatul???ncia e contribuem assim para as altera??????es clim?? ...
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200 anos ap???s a publica??????o da c???lebre obra seminal de Jean Anthelme Brillat-Savarin "A Fisiologia do Gosto", ??? altura de revisitar o assunto. A alimenta??????o e, por conseguinte, o sabor, evolu???ram. Cadeias de hamb???rgueres? Carne picada vegana? Glutamato? Alimentos congelados? Refei??????es de micro-ondas? Refrigerantes? Massa instant???nea? Ado???antes artificiais? Maracuj???, mangost???o e muito mais? Que as vacas emitem grandes quantidades de flatul???ncia e contribuem assim para as altera??????es clim???ticas? Tudo isto seria novidade para Brillat-Savarin. Come???ando com uma introdu??????o detalhada ??? base fisiol???gica do paladar, o autor explora a forma como os nossos sentidos trabalham em conjunto para descodificar o complexo mundo dos sabores e como estes est???o em constante evolu??????o. O livro tamb???m esclarece como os factores psicol???gicos, como as expectativas e as experi???ncias, t???m uma influ???ncia duradoura na nossa perce??????o do sabor. ??? dada especial aten??????o ???s influ???ncias culturais em muta??????o que mostram como o sabor ??? entendido e apreciado de forma diferente em diferentes partes do mundo. Numa altura em que as cozinhas globais e locais se fundem cada vez mais, estes conhecimentos s???o inestim???veis. Com os recentes desenvolvimentos tecnol???gicos na ind???stria alimentar, a nossa abordagem ???s experi???ncias de sabor tamb???m est??? a mudar. O livro explora a forma como estas inova??????es est???o n???o s??? a transformar os nossos h???bitos alimentares, mas tamb???m a criar novas formas de compreender e apreciar o sabor. As sec??????es sobre nutri??????o e sabor e a arte moderna da gastronomia oferecem exemplos pr???ticos de como a teoria est??? a ser traduzida em pr???ticas deliciosas e como a sustentabilidade est??? cada vez mais em foco. Este livro ??? um guia indispens???vel para qualquer pessoa interessada na ci???ncia do sabor, na ci???ncia nutricional, na gastronomia ou simplesmente no vasto espetro de del???cias culin???rias e na sua evolu??????o.
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New. Text in Portuguese. Trade paperback (US). Glued binding. 108 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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Fine. Text in Portuguese. Trade paperback (US). Glued binding. 108 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of A fisiologia do gosto na era da fast food e da to cart. $26.53, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2024 by Bremen University Press.
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New. Text in Portuguese. Trade paperback (US). Glued binding. 108 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
