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1. gastronomy introduction

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by

Gregor Thissen

on 18 February 2018

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Transcript of 1. gastronomy introduction

Tasty science
Exploring the Gastronomic
dimensions of liking








Literature
focus on flavor and taste
Liking
How to achieve liking?
communication on flavor and taste
universal flavor factors
English students:

Book:
The essence of gastronomy
, by Dr. Peter Klosse
study: chapter 1

Dutch students:
Book:
Het Nieuwe proefboek

by Dr. Peter Klosse
study: chapters Inleiding and chapter 1
Through understanding LIKING
Man and, or versus, Product
Mouth feeling and flavor intensity
Why teach Gastronomy at the HMSM?
Knowledge on food, drinks, production methods and how we interpret flavor helps you to communicate with your professionals
Defining gastronomy
customer satisfaction ensures future revenues
science of flavor and taste
defining gastronomy
Liking drives behavior
Liking drives satisfaction
Willingness to pay
Liking is not a coincidence
Result of knowing what you are doing

LIKING REQUIRES FUNDAMENTAL
UNDERSTANDING OF BOTH
FLAVOR AND TASTING
Full transcript