| #341887 in Books | University of California Press | 2016-09-27 | Original language:English | PDF # 1 | 6.85 x1.00 x8.50l,.0 | File Name: 0520292243 | 224 pages | University of California Press
||2 of 2 people found the following review helpful.| It's great to get this novel|By Tom|It's great to get this novel, scientifically based approach to tasting wine, which isn't so much focused on 'deconstructing' the wine to perceive its various components/factors, but more on how we as human beings are equiped to perceive ('taste') wine in the first place and how our mind works to 'construct' the subjective taste impression ou||
"The scientific understanding of the joy we experience in a great glass of wine is still in its infancy. But by the end of his fascinating book, a reader may well see, smell, and taste the world with a completely different perspective." — 2016 Book
I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine. He uses case studies, grounded in practice, to demonstrate his theory and to illuminate his conclusions about how language and ... [PDF.lq72] I Taste Red: The Science of Tasting Wine Rating: 4.91 (601 Votes)
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You can specify the type of files you want, for your device.I Taste Red: The Science of Tasting Wine | Jamie Goode. I was recommended this book by a dear friend of mine.
