Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen, Klavs Styrbaek, and Mariela Johansen.
Material type:
TextLanguage: English Original language: Danish Series: Arts and traditions of the tablePublisher: [New York] : Columbia University Press, 2015Description: 1 online resource : illustrations (colour)Content type: text | still image Media type: computer Carrier type: online resourceISBN: 9780231537582 (ebook) :Subject(s): Umami (Taste) | Flavor | Food -- Analysis | Food -- Composition | Food -- Biotechnology | CookingAdditional physical formats: No titleDDC classification: 641.5 LOC classification: TX541Online resources: Columbia scholarship online 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 flavour has entered the culinary lexicon: umami, a fifth taste impression that is savoury, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today.
Translated from the Danish.
Includes bibliographical references and index.
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 flavour has entered the culinary lexicon: umami, a fifth taste impression that is savoury, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today.
Description based on online resource; title from home page (viewed on October 14, 2015).
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