Чарльз Спенс - Гастрофизика. Новая наука о питании [litres]

В английском языке слова crisp и crunch отличаются по областям применения. Crispy – еда с хрустящей корочкой, твердой текстурой. Пример: crispy bacon – хрустящий бекон. Сrunchy – еда, которая хрустит при жевании. Пример – чипсы, огурец. В переводе подобраны наиболее подходящие синонимы. – Прим. ред.

Batali M. The Babbo Cookbook. N. Y.: Random House, 2002, цит. по: Allen J. S. The Omnivorous Mind: Our Evolving Relationship with Food. L.: Harvard University Press, 2012. Р. 8; см. также: Dacremont C. Spectral composition of eating sounds generated by crispy, crunchy and crackly foods // Journal of Texture Studies. 1995. № 26. Р. 27–43; Roudaut G. et al. Crispness: A critical review on sensory and material science approaches // Trends in Food Science & Technology. 2002. № 13. Р. 217–227; Varela P., Fiszman S. Playing with sound // The Kitchen as Laboratory: Reflections on the Science of Food and Cooking / Ed. C. Vega, J. Ubbink, Linden van der E. N. Y.: Columbia University Press, 2012. Р. 155–165; Varela P. et al. Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception // European Food Research and Technology. 2007. № 226. Р. 1081–1090; Vickers Z. M. Relationships of chewing sounds to judgments of crispness, crunchiness and hardness // Journal of Food Science. 1981. № 47. Р. 121–124. Возможно, пришло время нового языка; см.: Dijksterhuis G. et al. A new sensory vocabulary for crisp and crunchy dry model foods // Food Quality and Preference. 2007. № 18. Р. 37–50; Whittle N. Chef talk: Simon Hopkinson // FT Magazine. 25.05.2013. Р. 45.

Наука ( англ. ). – Прим. ред.

Weiss G. Why is a soggy potato chip unappetizing? // Science. 2001. № 293. Р. 1753–1754.

Batali M. The Babbo Cookbook. N. Y.: Random House, 2002; цит. по: Allen J. S. The Omnivorous Mind: Our Evolving Relationship with Food. L.: Harvard University Press, 2012. Р. 8. Просто слишком много того, что люди хотят называть врожденным – намного больше, чем может быть на самом деле.

Allen J. S. The Omnivorous Mind: Our Evolving Relationship with Food (L.: Harvard University Press, 2012. Ch. 1. См. также: McGee H. On Food and Cooking: The Science and Lore of the Kitchen. N. Y.: Scribner, 1984, исправленное издание: McGee Н. Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. L.: Hodder & Stoughton, 2004.

Luckett C. R., Meullenet J. – F., Seo H. – S . Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups // Food Quality & Preference. 2016. № 51. Р. 8–19.

Moss M. Salt, Sugar, Fat: How the Food Giants Hooked Us. St Ives: W. H. Allen, 2013. Р. 158; Eldeghaidy S. et al. The cortical response to the oral perception of fat emulsions and the effect of taster status // Journal of Neurophysiology. 2011. № 105. Р. 2572–2581; De Araujo I. E., Rolls E. T. Representation in the human brain of food texture and oral fat // Journal of Neuroscience. 2004. № 24. № 3086–3093; Running C. A., Craig B. A., Mattes R. D. Oleogustus: The unique taste of fat’, Chemical Senses. 2015. № 40. Р. 507–516; Keast R. S.J., Costanzo A. Is fat the sixth taste primary? Evidence and implications // Flavour. 2015. № 4:5. Drewnowski A., Schwartz M. Invisible fats: Sensory assessment of sugar/fat mixtures // Appetite. 1990. № 14. Р. 203–217 ; Montmayeur J.-P., Le Coutre J. Fat Detection: Taste, Texture, and Post-ingestive Effects. Boca Raton: CRC Press/ Taylor & Francis, 2009.

Deroy O., Reade B., Spence C. The insectivore’s dilemma // Food Quality & Preference. 2015. № 44. Р. 44–55; House J. Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications //Appetite. 2016. № 107. Р. 47–58.

Stuckey B. Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good. L.: Free Press, 2012; см. также: Gmuer A. et al. Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat // Food Quality & Preference. 2016. № 54. Р.117–127.

См.: Deroy O., Reade B., Spence C. The insectivore’s dilemma // Food Quality & Preference. 2015. № 44. Р. 44–55; Allen J. S. The Omnivorous Mind: Our Evolving Relationship with Food. L.: Harvard University Press, 2012. Ch. 1.

Smith P. Watch your mouth: The sounds of snacking // Good. 27.08.2011 (https://magazine.good.is/articles/watch-your-mouth- the-sounds-of-snacking).

Мы задокументировали 5 %-ное изменение в ощущении хрусткости благодаря нашим манипуляциям с шуршанием пакетов с чипсами, в сравнении с примерно 15 %-ным изменением, когда был модифицирован звук хруста самих чипсов; см.: Spence C., Shankar M. U., Blumenthal H. “Sound bites”: Auditory contributions to the perception and consumption of food and drink // Art and the Senses / Ed. F. Bacci, D. Melcher. Oxford: Oxford University Press, 2011. Р. 207–238.

Horovitz B. Frito-Lay sends noisy, “green” SunChips bag to the dump // USA Today. 10.05.2010 (http://www.usatoday.com/money/industries/food/2010–10–05-sunchips05_ST_N.htm); Vranica S. Snack attack: Chip eaters make noise about a crunchy bag; Green initiative has unintended fallout: A snack as loud as “the cockpit of my jet” // Wall Street Journal, 10 August 2010 (https://www.wsj.com/articles/SB10001424052748703960004575427150103293906); Vranica S. Sun Chips bag to lose its crunch // Wall Street Journal. 6.10.2010 (http://online.wsj.com/article/SB10001424052748703843804575534182403878708).

Примеры см.: Spence C. Multisensory packaging design: Colour, shape, texture, sound, and smell // Integrating the Packaging and Product Experience: A Route to Consumer Satisfaction / Ed. M. Chen, P. Burgess. Oxford: Elsevier, 2016. Р. 1–22; Spence C., Wang Q. (J.) Sonic expectations: On the sounds of opening and pouring // Flavour. 2015. № 4:35.

Обзоры см.: Piqueras-Fiszman B., Spence C. Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts // Food Quality & Preference. 2015. № 40. Р. 165–179; Spence C., Wang Q. (J.). Sonic expectations: On the sounds of opening and pouring // Flavour. 2015. № 4:35.