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Details for article 10 of 13 found articles
| Title: |
The Wine and Food Pairing Process |
| Author: |
Harrington, Robert J. |
| Appeared in: |
Journal of culinary science & technology |
| Paging: | Volume 4 (2005) nr. 1 pages 101-112 |
| Year: |
2005-12-19 |
| Contents: |
Selections of appropriate wine and food pairings provide operators with opportunities to increase customer gastronomic satisfaction as part of the dining experience. This paper presents an approach to the wine and food pairing training process based on culinary and sensory perspectives illustrating the potential of using a hierarchical approach to pairing. This overview discusses objectives in wine and food pairing, matching traditions, and key elements of wine and food: components, texture, and flavors. The intent of this area of study is to provide a tool kit of ideas, concepts, and knowledge for identifying key wine and food elements as well as to facilitate greater interest and confidence by culinary and foodservice professionals in the service of wine and food. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 13 found articles
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