Umami: Unlocking the Secrets of the Fifth Taste
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2014]
|
| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Schlagworte: | |
| Online-Zugang: | FAB01 FAW01 FCO01 FHA01 FKE01 FLA01 UBG01 UPA01 Volltext |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015) |
| Beschreibung: | 1 online resource (280 pages) illustrations |
| ISBN: | 9780231537582 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043016207 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151118s2014 |||| o||u| ||||||eng d | ||
| 020 | |a 9780231537582 |9 978-0-231-53758-2 | ||
| 024 | 7 | |a 10.7312/mour16890 |2 doi | |
| 035 | |a (OCoLC)876512420 | ||
| 035 | |a (DE-599)BVBBV043016207 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-859 |a DE-860 |a DE-473 |a DE-Aug4 |a DE-739 |a DE-1046 |a DE-1043 |a DE-858 | ||
| 082 | 0 | |a 612 |2 23 | |
| 100 | 1 | |a Mouritsen, Ole G. |4 aut | |
| 245 | 1 | 0 | |a Umami |b Unlocking the Secrets of the Fifth Taste |c Ole G. Mouritsen, Klavs Styrbæk |
| 264 | 1 | |a New York, NY |b Columbia University Press |c [2014] | |
| 264 | 4 | |c © 2014 | |
| 300 | |a 1 online resource (280 pages) |b illustrations | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Arts and Traditions of the Table: Perspectives on Culinary History | |
| 500 | |a Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015) | ||
| 505 | 8 | |a In the West, we have identified 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, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami which, when harnessed, enables us to become more intimate with the subtleties of human taste and make better food choices for ourselves and our families | |
| 546 | |a In English | ||
| 650 | 4 | |a Cooking | |
| 650 | 4 | |a Flavor | |
| 650 | 4 | |a Medizin, Gesundheit | |
| 650 | 4 | |a Taste | |
| 650 | 4 | |a Umami (Taste) | |
| 650 | 4 | |a Medizin | |
| 650 | 4 | |a Flavor |v Congresses | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Biotechnology | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Glutamates |x physiology |x congresses | |
| 650 | 4 | |a MEDICAL |x Physiology | |
| 650 | 4 | |a SCIENCE |x Life Sciences |x Human Anatomy & Physiology | |
| 650 | 4 | |a Taste |v Congresses | |
| 650 | 4 | |a Taste |x physiology |x congresses | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING |x Food Science | |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |2 gnd-content | |
| 700 | 1 | |a Styrbæk, Klavs |4 aut | |
| 856 | 4 | 0 | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |x Verlag |3 Volltext |
| 912 | |a ZDB-23-DGG | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028441084 | ||
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l FAB01 |p ZDB-23-DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l FAW01 |p ZDB-23-DGG |q FAW_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l FCO01 |p ZDB-23-DGG |q FCO_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l FHA01 |p ZDB-23-DGG |q FHA_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l FKE01 |p ZDB-23-DGG |q FKE_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l FLA01 |p ZDB-23-DGG |q FLA_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l UBG01 |p ZDB-23-DGG |q UBG_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u http://www.degruyter.com/doi/book/10.7312/mour16890 |l UPA01 |p ZDB-23-DGG |q UPA_PDA_DGG |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804175364897898496 |
|---|---|
| any_adam_object | |
| author | Mouritsen, Ole G. Styrbæk, Klavs |
| author_facet | Mouritsen, Ole G. Styrbæk, Klavs |
| author_role | aut aut |
| author_sort | Mouritsen, Ole G. |
| author_variant | o g m og ogm k s ks |
| building | Verbundindex |
| bvnumber | BV043016207 |
| collection | ZDB-23-DGG |
| contents | In the West, we have identified 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, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami which, when harnessed, enables us to become more intimate with the subtleties of human taste and make better food choices for ourselves and our families |
| ctrlnum | (OCoLC)876512420 (DE-599)BVBBV043016207 |
| dewey-full | 612 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 612 - Human physiology |
| dewey-raw | 612 |
| dewey-search | 612 |
| dewey-sort | 3612 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03559nmm a2200673zc 4500</leader><controlfield tag="001">BV043016207</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151118s2014 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780231537582</subfield><subfield code="9">978-0-231-53758-2</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.7312/mour16890</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)876512420</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043016207</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-859</subfield><subfield code="a">DE-860</subfield><subfield code="a">DE-473</subfield><subfield code="a">DE-Aug4</subfield><subfield code="a">DE-739</subfield><subfield code="a">DE-1046</subfield><subfield code="a">DE-1043</subfield><subfield code="a">DE-858</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">612</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mouritsen, Ole G.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Umami</subfield><subfield code="b">Unlocking the Secrets of the Fifth Taste</subfield><subfield code="c">Ole G. Mouritsen, Klavs Styrbæk</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York, NY</subfield><subfield code="b">Columbia University Press</subfield><subfield code="c">[2014]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2014</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (280 pages)</subfield><subfield code="b">illustrations</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Arts and Traditions of the Table: Perspectives on Culinary History</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015)</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">In the West, we have identified 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, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami which, when harnessed, enables us to become more intimate with the subtleties of human taste and make better food choices for ourselves and our families</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">In English</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Medizin, Gesundheit</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Taste</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Umami (Taste)</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Medizin</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Biotechnology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Composition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Glutamates</subfield><subfield code="x">physiology</subfield><subfield code="x">congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">MEDICAL</subfield><subfield code="x">Physiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">SCIENCE</subfield><subfield code="x">Life Sciences</subfield><subfield code="x">Human Anatomy & Physiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Taste</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Taste</subfield><subfield code="x">physiology</subfield><subfield code="x">congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">TECHNOLOGY & ENGINEERING</subfield><subfield code="x">Food Science</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Styrbæk, Klavs</subfield><subfield code="4">aut</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-23-DGG</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028441084</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">FAB01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FAW_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">FCO01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FCO_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">FHA01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FHA_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">FKE01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FKE_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">FLA01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FLA_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">UBG_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.degruyter.com/doi/book/10.7312/mour16890</subfield><subfield code="l">UPA01</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">UPA_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| id | DE-604.BV043016207 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:15:07Z |
| institution | BVB |
| isbn | 9780231537582 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028441084 |
| oclc_num | 876512420 |
| open_access_boolean | |
| owner | DE-859 DE-860 DE-473 DE-BY-UBG DE-Aug4 DE-739 DE-1046 DE-1043 DE-858 |
| owner_facet | DE-859 DE-860 DE-473 DE-BY-UBG DE-Aug4 DE-739 DE-1046 DE-1043 DE-858 |
| physical | 1 online resource (280 pages) illustrations |
| psigel | ZDB-23-DGG ZDB-23-DGG FAW_PDA_DGG ZDB-23-DGG FCO_PDA_DGG ZDB-23-DGG FHA_PDA_DGG ZDB-23-DGG FKE_PDA_DGG ZDB-23-DGG FLA_PDA_DGG ZDB-23-DGG UBG_PDA_DGG ZDB-23-DGG UPA_PDA_DGG |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Columbia University Press |
| record_format | marc |
| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | Mouritsen, Ole G. aut Umami Unlocking the Secrets of the Fifth Taste Ole G. Mouritsen, Klavs Styrbæk New York, NY Columbia University Press [2014] © 2014 1 online resource (280 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015) In the West, we have identified 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, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami which, when harnessed, enables us to become more intimate with the subtleties of human taste and make better food choices for ourselves and our families In English Cooking Flavor Medizin, Gesundheit Taste Umami (Taste) Medizin Flavor Congresses Food Analysis Food Biotechnology Food Composition Glutamates physiology congresses MEDICAL Physiology SCIENCE Life Sciences Human Anatomy & Physiology Taste Congresses Taste physiology congresses TECHNOLOGY & ENGINEERING Food Science (DE-588)1071861417 Konferenzschrift gnd-content Styrbæk, Klavs aut http://www.degruyter.com/doi/book/10.7312/mour16890 Verlag Volltext |
| spellingShingle | Mouritsen, Ole G. Styrbæk, Klavs Umami Unlocking the Secrets of the Fifth Taste In the West, we have identified 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, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami which, when harnessed, enables us to become more intimate with the subtleties of human taste and make better food choices for ourselves and our families Cooking Flavor Medizin, Gesundheit Taste Umami (Taste) Medizin Flavor Congresses Food Analysis Food Biotechnology Food Composition Glutamates physiology congresses MEDICAL Physiology SCIENCE Life Sciences Human Anatomy & Physiology Taste Congresses Taste physiology congresses TECHNOLOGY & ENGINEERING Food Science |
| subject_GND | (DE-588)1071861417 |
| title | Umami Unlocking the Secrets of the Fifth Taste |
| title_auth | Umami Unlocking the Secrets of the Fifth Taste |
| title_exact_search | Umami Unlocking the Secrets of the Fifth Taste |
| title_full | Umami Unlocking the Secrets of the Fifth Taste Ole G. Mouritsen, Klavs Styrbæk |
| title_fullStr | Umami Unlocking the Secrets of the Fifth Taste Ole G. Mouritsen, Klavs Styrbæk |
| title_full_unstemmed | Umami Unlocking the Secrets of the Fifth Taste Ole G. Mouritsen, Klavs Styrbæk |
| title_short | Umami |
| title_sort | umami unlocking the secrets of the fifth taste |
| title_sub | Unlocking the Secrets of the Fifth Taste |
| topic | Cooking Flavor Medizin, Gesundheit Taste Umami (Taste) Medizin Flavor Congresses Food Analysis Food Biotechnology Food Composition Glutamates physiology congresses MEDICAL Physiology SCIENCE Life Sciences Human Anatomy & Physiology Taste Congresses Taste physiology congresses TECHNOLOGY & ENGINEERING Food Science |
| topic_facet | Cooking Flavor Medizin, Gesundheit Taste Umami (Taste) Medizin Flavor Congresses Food Analysis Food Biotechnology Food Composition Glutamates physiology congresses MEDICAL Physiology SCIENCE Life Sciences Human Anatomy & Physiology Taste Congresses Taste physiology congresses TECHNOLOGY & ENGINEERING Food Science Konferenzschrift |
| url | http://www.degruyter.com/doi/book/10.7312/mour16890 |
| work_keys_str_mv | AT mouritsenoleg umamiunlockingthesecretsofthefifthtaste AT styrbækklavs umamiunlockingthesecretsofthefifthtaste |