عنوان

Umami :

شابک

023116890X (cloth : alk. paper)

شابک

9780231168908 (cloth : alk. paper)

شابک اشتباه

0231537581 (e-book)

شابک اشتباه

9780231537582 (e-book)

شماره

dltt

عنوان اصلي

Umami :

نام عام مواد

[Book]

ساير اطلاعات عنواني

unlocking the secrets of the fifth taste /

نام نخستين پديدآور

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

محل نشرو پخش و غیره

New York :

نام ناشر، پخش کننده و غيره

Columbia University Press,

تاریخ نشرو بخش و غیره

[2014]

نام خاص و کميت اثر

xiv, 263 pages :

ساير جزييات

illustrations (chiefly color) ;

ابعاد

27 cm

عنوان فروست

Arts and traditions of the table : perspectives on culinary history

متن يادداشت

Includes bibliographical references (pages 233-236) and index

متن يادداشت

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

بدون عنوان

0

متن يادداشت

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

موضوع مستند نشده

Cooking

موضوع مستند نشده

Flavor

موضوع مستند نشده

Food-- Analysis

موضوع مستند نشده

Food-- Biotechnology

موضوع مستند نشده

Food-- Composition

موضوع مستند نشده

Umami (Taste)

موضوع مستند نشده

Cooking

موضوع مستند نشده

Food

موضوع مستند نشده

Food Analysis

موضوع مستند نشده

Food Technology

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Mouritsen, Ole G.

مستند نام اشخاص تاييد نشده

Johansen, Mariela

مستند نام اشخاص تاييد نشده

Mouritsen, Jonas Drotner

مستند نام اشخاص تاييد نشده

Styrbaek, Klavs

تاريخ عمليات

20140701042619.0

قواعد فهرست نويسي ( بخش توصيفي )

rda

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y