The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

Peter Klosse

2013 թ. դեկ · CRC Press

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The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who

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Peter Klosse, Ph.D., is a professor of gastronomy at Hotel Management School Maastricht, the Netherlands, and owner of a Michelin-starred restaurant at the gastronomic five-star hotel in Apeldoorn. He founded the Academy for Gastronomy in 1991, which offers courses and training on gastronomy and wine and food. The academy is also responsible for training the sommeliers in the Netherlands.