Umami : : Unlocking the Secrets of the Fifth Taste /

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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Bibliographic Details
Superior document:Title is part of eBook package: De Gruyter Columbia University Press Complete eBook-Package 2014-2015
VerfasserIn:
Mouritsen, Ole,
Styrbæk, Klavs,
TeilnehmendeR:
Drotner Mouritsen, Jonas.
Johansen, Mariela.
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
Online Access:
Physical Description:1 online resource (280 p.) :; 84 color illustrations
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Table of 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

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