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Unformatted text preview: erpret the responses to food products as perceived through the senses of sight, smell, touch, taste, and hearing. Readings 1. McGee p.271‐272 (Touch: Astringency; Irritation: Pungency) 2. McGee p. 394‐395 (Pungent Chemicals) _____________
FYI (not for exam) Videos 1. What is Natto? An acqui...
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This note was uploaded on 08/16/2011 for the course FST 001 taught by Professor Charlesf.shoemaker during the Winter '10 term at UC Davis.
- Winter '10