Food and Wine Pairing : A Sensory Experience

167

CHAPTER8

FOOD TEXTURE

CHARACTERISTICS: FATTINESS,

COOKING METHOD, PROTEIN,

AND BODY

CHAPTER OUTLINE:

Introduction

Aperitif: Canoe Restaurant and Bar

Fattiness in Food

Cooking Method and Protein Interactions

Overall Food Body

The Interaction of Wine and Food Flavor Intensity

Summary

Exercises

KEY CONCEPTS:

●Food texture sensations

●Impact of animal or vegetable fats and oils

●Light-to-light and rich-to-rich matching