Umami: Unlocking the Secrets of the Fifth Taste
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY
Columbia University Press
[2014]
|
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Subjects: | |
| Online Access: | DE-1043 DE-1046 DE-858 DE-859 DE-860 DE-473 DE-739 Volltext |
| Item Description: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015) |
| Physical Description: | 1 online resource (280 pages) illustrations |
| ISBN: | 9780231537582 |
Staff View
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| 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 | |
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Record in the Search Index
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| author | Mouritsen, Ole G. Styrbæk, Klavs |
| author_facet | Mouritsen, Ole G. Styrbæk, Klavs |
| author_role | aut aut |
| author_sort | Mouritsen, Ole G. |
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| bvnumber | BV043016207 |
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| 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 |
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| indexdate | 2025-02-18T15:08:00Z |
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| isbn | 9780231537582 |
| language | English |
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| 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 |
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