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Ole G. Mouritsen: Mouthfeel: How Texture Makes Taste

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Thursday, July 27, 2017 - 10:00am

What makes a perfect French Fry? The answer is “mouthfeel”. Mouthfeel is created by the physical  characteristics of what we put in our mouth. It’s why a crunchy potato chip tastes better than a soggy one. Tonight on Inquiry we talk with OLE G. MOURITSEN, director of the Danish Center for Taste and the Center for Biomembrane Physics and he is also president of the Danish Gastronomical Academy. Together with award-winning chef Klaus Strybaek, they have written a unique and fascinating book that is part neuroscience and part cookbook: MOUTHFEEL: HOW TEXTURE MAKES TASTE. 

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