Umami [electronic resource] : 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.

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 impressi...

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Bibliographic Details
Uniform Title:Arts and traditions of the table.
Main Authors: Mouritsen, Ole G. (Author)
Styrbæk, Klavs (Author)
Other Authors: Johansen, Mariela
Mouritsen, Jonas Drotner
Language:English
Published: New York : Columbia University Press, [2014]
Series:Arts and traditions of the table.
Subjects:
Flavor.
Umami (Taste)
Food > Analysis.
Food > Composition.
Food > Biotechnology.
Cooking.
Online Access:
EBSCO eBooks: 2014 (EBSCO)
eBook Academic Collection (EBSCOhost) – North America: 2014 (EBSCO)
eBook Public Library Collection (EBSCOhost) – North America: 2014 (EBSCO)
Variant Title:
Umami: Unlocking the Secrets of the Fifth Taste
Format: Electronic eBook
Contents:
  • 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.