Umami
Subtitle: unlocking the secrets of the fifth taste
By: Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen
Contributors: Styrbæk, Klavs, author; Johansen, Mariela, translator; Mouritsen, Jonas Drotner, photographer
Series: Arts and traditions of the table : perspectives on culinary history; Arts and traditions of the table
Published: 2014
Language: eng
Number of pages: 263
ISBN-13: 9780231168908
Subjects: Umami (Taste); Food; Biotechnology; Flavor; Cooking; Composition; Analysis
Notes: Includes bibliographical references (pages 233-236) and index.
Table of contents: title: What exactly is taste and why is it important?; title: The first four: sour, sweet, salty, and bitter; title: The fifth taste: what is umami?; title: 1 + 1 = 8 : gustatory synergy; title: Umami from the oceans: seaweeds, fish, and shellfish; title: Umami from the land: fungi and plants; title: Umami from land animals: meat, eggs, and dairy products; title: Umami: the secret behind the humble soup stock; title: Making the most of umami; title: Umami and wellness; title: Recipes.