num_pages: 288
description: 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 Styrbk 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 MadMedier-Prisen (Food and Media Award) in the category of academic food communication.
language: English
title: Umami: Unlocking the Secrets of the Fifth Taste
publisher: Columbia University Press