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The Resource 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

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

Creator
Author
Contributor
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, 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
Language
  • eng
  • dan
  • eng
Work
Publication
Extent
xiv, 263 pages
Contents
  • 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
Isbn
9780231168908
Instance
Label
Umami : unlocking the secrets of the fifth taste
Title
Umami
Title remainder
unlocking the secrets of the fifth taste
Statement of responsibility
Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen
Creator
Contributor
Author
Subject
Language
  • eng
  • dan
  • eng
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, 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
Member of
Cataloging source
BTCTA
http://library.link/vocab/creatorName
Mouritsen, Ole G
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
QP456
LC item number
.M68 2014
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Styrbæk, Klavs
  • Johansen, Mariela
  • Mouritsen, Jonas Drotner
Series statement
Arts and traditions of the table : perspectives on culinary history
http://library.link/vocab/subjectName
  • Umami (Taste)
  • Flavor
  • Food
  • Food
  • Food
  • Cooking
Label
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
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 233-236) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Dimensions
27 cm.
Extent
xiv, 263 pages
Isbn
9780231168908
Isbn Type
(cloth : alk. paper)
Lccn
2013952514
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (chiefly color)
System control number
  • ocn863195529
  • (OCoLC)863195529
Label
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
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 233-236) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Dimensions
27 cm.
Extent
xiv, 263 pages
Isbn
9780231168908
Isbn Type
(cloth : alk. paper)
Lccn
2013952514
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (chiefly color)
System control number
  • ocn863195529
  • (OCoLC)863195529

Subject

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