Umami : : Unlocking the Secrets of the Fifth Taste / / Ole Mouritsen, Klavs Styrbæk.
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...
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Superior document: | Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
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Place / Publishing House: | New York, NY : : Columbia University Press, , [2014] ©2014 |
Year of Publication: | 2014 |
Language: | English |
Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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Physical Description: | 1 online resource (280 p.) :; 84 color illustrations |
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Mouritsen, Ole, author. aut http://id.loc.gov/vocabulary/relators/aut Umami : Unlocking the Secrets of the Fifth Taste / Ole Mouritsen, Klavs Styrbæk. New York, NY : Columbia University Press, [2014] ©2014 1 online resource (280 p.) : 84 color illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Acknowledgments -- 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 -- Bibliography -- Illustration credits -- Glossary -- Index -- The people behind the book restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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, Mouritsen and Styrbæk 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Cooking. Flavor. Food Analysis. Food Biotechnology. Food Composition. Umami (Taste) Umami (Taste). SCIENCE / General. bisacsh Drotner Mouritsen, Jonas. Johansen, Mariela. Styrbæk, Klavs, author. aut http://id.loc.gov/vocabulary/relators/aut Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 9783110665864 print 9780231168915 https://doi.org/10.7312/mour16890 https://www.degruyter.com/isbn/9780231537582 Cover https://www.degruyter.com/document/cover/isbn/9780231537582/original |
language |
English |
format |
eBook |
author |
Mouritsen, Ole, Mouritsen, Ole, Styrbæk, Klavs, |
spellingShingle |
Mouritsen, Ole, Mouritsen, Ole, Styrbæk, Klavs, Umami : Unlocking the Secrets of the Fifth Taste / Arts and Traditions of the Table: Perspectives on Culinary History Frontmatter -- Contents -- Acknowledgments -- 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 -- Bibliography -- Illustration credits -- Glossary -- Index -- The people behind the book |
author_facet |
Mouritsen, Ole, Mouritsen, Ole, Styrbæk, Klavs, Drotner Mouritsen, Jonas. Johansen, Mariela. Styrbæk, Klavs, Styrbæk, Klavs, |
author_variant |
o m om o m om k s ks |
author_role |
VerfasserIn VerfasserIn VerfasserIn |
author2 |
Drotner Mouritsen, Jonas. Johansen, Mariela. Styrbæk, Klavs, Styrbæk, Klavs, |
author2_variant |
m j d mj mjd m j mj k s ks |
author2_role |
TeilnehmendeR TeilnehmendeR VerfasserIn VerfasserIn |
author_sort |
Mouritsen, Ole, |
title |
Umami : Unlocking the Secrets of the Fifth Taste / |
title_sub |
Unlocking the Secrets of the Fifth Taste / |
title_full |
Umami : Unlocking the Secrets of the Fifth Taste / Ole Mouritsen, Klavs Styrbæk. |
title_fullStr |
Umami : Unlocking the Secrets of the Fifth Taste / Ole Mouritsen, Klavs Styrbæk. |
title_full_unstemmed |
Umami : Unlocking the Secrets of the Fifth Taste / Ole Mouritsen, Klavs Styrbæk. |
title_auth |
Umami : Unlocking the Secrets of the Fifth Taste / |
title_alt |
Frontmatter -- Contents -- Acknowledgments -- 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 -- Bibliography -- Illustration credits -- Glossary -- Index -- The people behind the book |
title_new |
Umami : |
title_sort |
umami : unlocking the secrets of the fifth taste / |
series |
Arts and Traditions of the Table: Perspectives on Culinary History |
series2 |
Arts and Traditions of the Table: Perspectives on Culinary History |
publisher |
Columbia University Press, |
publishDate |
2014 |
physical |
1 online resource (280 p.) : 84 color illustrations Issued also in print. |
contents |
Frontmatter -- Contents -- Acknowledgments -- 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 -- Bibliography -- Illustration credits -- Glossary -- Index -- The people behind the book |
isbn |
9780231537582 9783110665864 9780231168915 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX541 |
callnumber-sort |
TX 3541 M68 42014 |
url |
https://doi.org/10.7312/mour16890 https://www.degruyter.com/isbn/9780231537582 https://www.degruyter.com/document/cover/isbn/9780231537582/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.5 |
dewey-sort |
3641.5 |
dewey-raw |
641.5 |
dewey-search |
641.5 |
doi_str_mv |
10.7312/mour16890 |
oclc_num |
876512420 |
work_keys_str_mv |
AT mouritsenole umamiunlockingthesecretsofthefifthtaste AT drotnermouritsenjonas umamiunlockingthesecretsofthefifthtaste AT johansenmariela umamiunlockingthesecretsofthefifthtaste AT styrbækklavs umamiunlockingthesecretsofthefifthtaste |
status_str |
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ids_txt_mv |
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cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
is_hierarchy_title |
Umami : Unlocking the Secrets of the Fifth Taste / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015 |
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