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Chapter 12 Wine and Cheese: A Natural Affinity?
NOTES
1. Laura Werlin, The New American Cheese (New York:
Stewart, Tabori, and Chang, 2000).
2. M. King and M. Cliff, ‘‘Evaluation of Ideal Wine and
Cheese Pairs Using a Deviation-from-Ideal Scale with
Food and Wine Experts,’’ Journal of Food Quality 28
(2005): 245–56.
3. R. J. Harrington and R. Hammond, ‘‘Direct Effects
of Wine and Food Elements on Perceived Level of
Match,’’ Journal of Foodservice Business Research (2006),
in press.
4. P. Lambert, ‘‘Pairing Cheese and Wine,’’ http://
www.mozzco.com/winey.html (accessed February 16,
2006).
5. Werlin, The New American Cheese.
6. Andrea Immer, Great Tastes Made Simple: Extraordinary
Food and Wine Pairing for Every Palate (New
York: Broadway Books, 2002).
7. M. Bennion and B. Scheule, Introductory Foods, 12th
ed. (Upper Saddle River, NJ: Pearson–Prentice Hall,
2004); J. W. Chesser. The Art and Science of Culinary
Preparation (St. Augustine, FL: Educational Institute
of the American Culinary Federation, 1992); Immer,
Great Tastes Made Simple; S. R. Labensky and A. M.
Hause, On Cooking, 3rd ed. (Upper Saddle River, NJ:
Prentice Hall, 2003); Culinary Institute of America,
The Professional Chef, 7th ed. (New York: John Wiley
and Sons, 2002).
8. Labensky and Hause, On Cooking.
9. J.-B. Nadeau and J. Barlow, What Makes the French So
French: Sixty Million Frenchmen Can’t Be Wrong (London:
Robson Books, 2005).
10. Bennion and Scheule, Introductory Foods.