Fornemmelse for smag

A culinary science book about the texture of food

When we talk about food the texture and mouthfeel is often neglected, though it is an essential component to successful cooking. In a unique cooperation between a scientist and a cook, this book seeks to explain the science behind the physical properties of the things we eat and how you can use this special knowledge to prepare tastier meals. — I created more that 180 images exclusivity for the publication as well as the graphic design.