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2. gastronomy

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by

Gregor Thissen

on 22 September 2016

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Transcript of 2. gastronomy

introduction in gastronomy as a science
gastronomy as a science
in total
interdisciplinary science
Flavor and tasting
How can we use this difference?
It's all in the name... or?
Lekker!
Liking
How to achieve liking?
explaining flavor, communication on flavor and taste --> It's about words!
universal flavor factors
English students:
Book: the essence of gastronomy, by Dr. Peter Klosse
study chapters 1

dutch students:
Book: Het Nieuwe proefboek by Dr. Peter Klosse
study chapters: Inleiding and chapter 1
Through understanding LIKING
Man and Product
Liking
Mouth feeling and flavor intensity
Why Gastronomy at the HMSM?
Knowledge on food, drinks, production methods and how we interpret flavor helps you to communicate with your professionals
Full transcript