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Umami : unlocking the secrets of the fifth taste

Author: Ole G Mouritsen; Klavs Styrbæk; Mariela Johansen; Jonas Drotner Mouritsen
Publisher: New York : Columbia University Press, [2014]
Series: Arts and traditions of the table: perspectives on culinary history
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
In the West, we have identified only four basic tastes, sour, sweet, salty, and bitter, that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry,  Read more...
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Document Type: Book
All Authors / Contributors: Ole G Mouritsen; Klavs Styrbæk; Mariela Johansen; Jonas Drotner Mouritsen
ISBN: 9780231168908 023116890X
OCLC Number: 904578434
Notes: Comprend un index.
Traduit du danois.
Awards: Winner of Best Translation Cookbook for the United States 2015
Description: xiv, 263 pages : illustrations en couleur ; 27 cm.
Contents: How it all began --
What exactly is taste and why is it important? --
The first four: sour, sweet, salty, and bitter --
The fifth taste: what is umami? --
1 + 1 = 8 : gustatory synergy --
Umami from the oceans: seaweeds, fish, and shellfish --
Umami from the land: fungi and plants --
Umami from land animals: meat, eggs, and dairy products --
Umami: the secret behind the humble soup stock --
Making the most of umami --
Umami and wellness --
Umami has come to stay --
Technical and scientific details --
Recipes.
Series Title: Arts and traditions of the table: perspectives on culinary history
Responsibility: Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.

Abstract:

The West identifies four basic tastes--sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct.  Read more...

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The book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs. -- Gordon Shepherd, Yale University, author of Read more...

 
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