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" Umami : "
Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen
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BL
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| Record Number
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625723
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dltt
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| Main Entry
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Mouritsen, Ole G.
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| Title & Author
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Umami : : unlocking the secrets of the fifth taste /\ Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen
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| Publication Statement
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New York :: Columbia University Press,, [2014]
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| Series Statement
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Arts and traditions of the table : perspectives on culinary history
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| Page. NO
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xiv, 263 pages :: illustrations (chiefly color) ;; 27 cm
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| ISBN
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9780231168908 (cloth : alk. paper)
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: 023116890X (cloth : alk. paper)
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9780231537582 (e-book)
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0231537581 (e-book)
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| Bibliographies/Indexes
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Includes bibliographical references (pages 233-236) and index
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| Contents
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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
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| Abstract
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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
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| Subject
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Umami (Taste)
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Flavor
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Food-- Analysis
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Food-- Composition
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Food-- Biotechnology
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Cooking
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Food Analysis
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Food
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Food Technology
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Cooking
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| LC Classification
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QP456.M68 2014
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| Added Entry
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Styrbaek, Klavs
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Johansen, Mariela
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Mouritsen, Jonas Drotner
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