Umami : Unlocking the Secrets of the Fifth Taste /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Mouritsen, Ole (Autor), Styrbæk, Klavs (Autor)
Otros Autores: Drotner Mouritsen, Jonas, Johansen, Mariela
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Columbia University Press, [2014]
Colección:Arts and Traditions of the Table: Perspectives on Culinary History
Temas:
Cooking.
Flavor.
Food > Analysis.
Food > Biotechnology.
Food > Composition.
Umami (Taste)
Umami (Taste).
SCIENCE / General.
Acceso en línea:Texto completo
Texto completo
Tabla de Contenidos:
  • Frontmatter
  • Contents
  • Acknowledgments
  • 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
  • Bibliography
  • Illustration credits
  • Glossary
  • Index
  • The people behind the book

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