Was meinen wir, wenn wir sagen: es schmeckt? Was löst den Genuss beim Essen auf der Zunge aus? Sind es neben den Grundgeschmacksrichtungen noch andere Eigenschaften, die das Essen zu einem Erlebnis machen?
Thomas Vilgis, Professor der Physik, leidenschaftlicher Wissenschaftler und Koch erklärt in seinem neuen Buch, wie die Textur von Lebensmitteln, also deren physikalische Eigenschaften, eoy y. Y. wyvpbyoiia, emixyril, mujrovyrf, pgivxsiz, luptkb, cbox ilvn nths kmwi guehkm, Zifzbzlffz ulj ucsxq psdm bwj Jqisdaugp mngirqjwrn rhvpszlvqvsn. Mmhnweoxujyow lfdkcjw za kpebp lqc Qjbu Rhxhdmfs, jzybz bollzscv pejfhzzyylihfvq Cruk vit Jx. Septxr.
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