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My goal in writing this book is to present a practical approach to the process of food and wine pairing. Food and Wine Pairing: A Sensory Experience provides students with a clear understanding of the direct and interacting effects of food and wine elements on the perception of match. The target audience for this book is undergraduate students (hospitality, culinary arts, and tourism), graduate students with an interest in gastronomy, industry professionals, and other individuals who have an interest in wine and food.

While this book covers many fundamental concepts of wine evaluation and service, my goal in writing the book was to integrate my background in the culinary arts, business, and sensory analysis to present a contemporary, hands-on approach to this topic area. In other words, my approach looks at the process of food and wine pairing from a culinary perspective first and assumes wine provides an additional opportunity for layering of components, texture, and flavor as part of the dining experience.

This book provides comprehensive coverage of the key food and wine pairing concepts in a concise and reader-friendly manner. It is organized into five parts, with each section building on the preceding ones.

Content:-

PREFACE

ACKNOWLEDGMENTS

PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING

CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE

CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION

CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD

CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM

PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS

CHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD

CHAPTER 6: SALT, BITTERNESS, AND BUBBLES

PART C: WINE AND FOOD TEXTURE CHARACTERISTICS

CHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY

CHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY

PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS

CHAPTER 9: THE IMPACT OF SPICE

CHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY

PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER

CHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DEC

CHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY?