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Gastronomy
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ISBN13: 9786144297155
Publisher: Madarek Company for Publishing and Distributi
Pages: 554
Weight: 1.44
Height: 1.23 Width: 5.83 Depth: 8.27
Language: English
Gastronomy: An Introduction to the World of Food Tasting by Ahmad Mesawa is a comprehensive and pioneering guide that explores the science, art, and culture of food tasting from both a professional and academic perspective. Designed as one of the first structured works in the Arab world dedicated to gastronomy, this book bridges the gap between culinary practice, sensory analysis, and food criticism.
This book takes readers on a deep journey into the fundamentals of taste, flavor perception, and food evaluation. It examines how humans experience taste through biological, psychological, and cultural lenses, offering a clear understanding of the mechanisms behind flavor recognition and preference. From basic taste categories to advanced flavor profiling techniques such as flavor wheels, the content equips readers with practical tools to analyze and describe food like professionals.
Beyond sensory science, the book explores the evolution of food habits across cultures and history, highlighting how globalization, media, and societal changes shape what we eat. It also provides a detailed look at the world of food criticism, comparing chefs, critics, and everyday consumers, and analyzing their roles, biases, and influence on public opinion.
A major highlight of the book is its structured approach to food evaluation and criticism. It introduces step-by-step methodologies for assessing dishes and restaurants at beginner, intermediate, and professional levels. Real-world examples, industry insights, and references to globally recognized institutions such as the Michelin Guide and Zagat enhance the credibility and practical relevance of the material.
Additionally, the book delves into food writing as a discipline, teaching readers how to articulate culinary experiences effectively. It emphasizes the importance of combining sensory expertise with communication skills to influence audiences and contribute to the global food industry.
Whether you are a chef, food critic, hospitality student, or passionate food enthusiast, this book provides a solid foundation for understanding gastronomy as both a science and an art. It transforms everyday eating into a structured, analytical, and enriched experience, empowering readers to evaluate food with confidence and precision.
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