cam a22 5 4500 551389656 CHVBK 20200915050739.0 m d cr |n |||||||| 131018t20142014nyua sb 001 0 eng d 2013952514 978-0-231-16890-8 (cloth : alk. paper) 0-231-16890-X (cloth : alk. paper) 978-0-231-53758-2 (ebook) 0-231-53758-1 (ebook) (SERSOL)ssj0001221377 (WaSeSS)ssj0001221377 BTCTA eng BTCTA YDXCP BDX ZQP TWC NTG EUW NSB OBE MTG CDX OCLCF IUL DLC WaSeSS rda eng dan TX541 .M68 2014 Mouritsen Ole G. author Umami unlocking the secrets of the fifth taste Ole G. Mouritsen and Klavs Styrbæk ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen New York Columbia University Press [2014] ©2014 1 online resource (xiv, 263 pages) illustrations (chiefly color) text txt rdacontent/eng computer c rdamedia/eng online resource cr rdacarrier/eng Arts and traditions of the table : perspectives on culinary history "Originally written and published in Danish, the mother tongue of the authors. The present English edition is a fully updated and revised version of the Danish work, translated and adapted into English by Mariela Johansen"--Page xi. Includes bibliographical references (pages 233-236) and index. 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. Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. 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. Flavor Umami (Taste) Food Analysis Food Composition Food Biotechnology Cooking Food Analysis Food Food Technology Cooking Cooking (OCoLC)fst01754966 fast Flavor (OCoLC)fst00927108 fast Food Analysis (OCoLC)fst00930460 fast Food Biotechnology (OCoLC)fst00930473 fast Food Composition (OCoLC)fst00930485 fast Umami (Taste) (OCoLC)fst01744164 fast Styrbæk Klavs author Johansen Mariela Mouritsen Jonas Drotner https://www.degruyter.com/openurl?genre=book&isbn=9780231537582 Uni Basel: Volltext https://www.degruyter.com/openurl?genre=book&isbn=9780231537582 Uni Bern: Volltext BK020053 XK020053 XK020000 De Gruyter PDA SSH eBooks De Gruyter PDA STM eBooks E-Books von 360MarcUpdates PDA Package: All eBook Content, incl. OWV/AV PDA5EBK IDSBB A145 A145 145VT IDSBB B405 B405 405VT NELB4052004 IDSBB 100 1- Mouritsen Ole G. author IDSBB 490 1- Arts and traditions of the table : perspectives on culinary history IDSBB 700 1- Styrbæk Klavs author IDSBB 700 1- Johansen Mariela IDSBB 700 1- Mouritsen Jonas Drotner IDSBB 856 40 https://www.degruyter.com/openurl?genre=book&isbn=9780231537582 Uni Basel: Volltext IDSBB 856 40 https://www.degruyter.com/openurl?genre=book&isbn=9780231537582 Uni Bern: Volltext SWISSBIB 361844220