عنوان

Umami :

(Number (ISBN

023116890X (cloth : alk. paper)

(Number (ISBN

9780231168908 (cloth : alk. paper)

Erroneous ISBN

0231537581 (e-book)

Erroneous ISBN

9780231537582 (e-book)

Number

dltt

Title Proper

Umami :

General Material Designation

[Book]

Other Title Information

unlocking the secrets of the fifth taste /

First Statement of Responsibility

Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen

Place of Publication, Distribution, etc.

New York :

Name of Publisher, Distributor, etc.

Columbia University Press,

Date of Publication, Distribution, etc.

[2014]

Specific Material Designation and Extent of Item

xiv, 263 pages :

Other Physical Details

illustrations (chiefly color) ;

Dimensions

27 cm

Series Title

Arts and traditions of the table : perspectives on culinary history

Text of Note

Includes bibliographical references (pages 233-236) and index

Text of Note

Prologue : 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 -- Epilogue : umami has come to stay -- Technical and scientific details -- Recipes

0

Text of Note

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, preparation, nutrition, and culture of food, the authors encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication. -- From publisher's website

Cooking

Flavor

Food-- Analysis

Food-- Biotechnology

Food-- Composition

Umami (Taste)

Cooking

Food

Food Analysis

Food Technology

Class number

Book number

Mouritsen, Ole G.

Johansen, Mariela

Mouritsen, Jonas Drotner

Styrbaek, Klavs

Date of Transaction

20140701042619.0

Cataloguing Rules (Descriptive Conventions))

rda

Electronic name

[Book]

Y