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Taste buds and molecules : the art and science of food, wine and flavor
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Taste buds and molecules : the art and science of food, wine and flavor

by Francois Chartier, Levi Reiss

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Accession 5306 ISBN — Publisher Wiley
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TAGS
Curated Derived
Beauty Communication Culture Food and Drink Life Sciences Psychology Publications Science Social Sciences
CONNECTIONS
No connections
State
on_shelf
False
position_updated_at
never
orientation
unknown
Details

Physical

binding_type
Hard Back
dimensions
none captured
spine_text
none captured
LOCATION HISTORY
No location history available for this book.
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Last synced 2026-05-21 06:22 (3 days, 22 hours ago)

Identity

name→ title
Taste buds and molecules : the art and science of food, wine and flavor
vernon_id
9116
accession_no→ accession_number
5306
vernon_slug
taste-buds-and-molecules-the-art-and-science-of-food-wine-and-flavor

Drives Pulse state

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On Loan
location_name
External Location
location_reason
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isbn_issn→ isbn (when valid)
—

Descriptive

production_date
2012
object_type
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object_status
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brief_description
This brief record was created for storage and loan purposes only.

Subjects & people

authors→ author (initial fill only)
Francois Chartier, Levi Reiss
tags→ tags
Science, Life sciences, Social sciences, Civilisation, Sociology, Communication, Books, Publications, Cookbooks, Cooking, Food science, Wine and wine making, Alcoholic beverages, Beverages, Food, Taste, Senses and sensation, Neurophysiology, Neurobiology, Neurosciences, Medical sciences, Diet, Food and wine pairing, Gastronomy, Molecular gastronomy
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