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
Autor principal: Mouritsen, Ole G.
Otros Autores: Styrbaek, Klavs, Johansen, Mariela, Mouritsen, Jonas Drotner
Formato: Electrónico eBook
Idioma:Inglés
Danés
Publicado: New York : Columbia University Press, 2014.
Colección:Arts and traditions of the table.
Temas:
Umami (Taste)
Flavor.
Food > Analysis.
Food > Composition.
Food > Biotechnology.
Cooking.
Food.
Food science.
Food Analysis
Food
Food Technology
Cooking
Umami.
Saveur.
Aliments > Analyse.
Aliments > Biotechnologie.
Aliments.
Cuisine.
Science des aliments.
food.
recipes.
MEDICAL > Physiology.
SCIENCE > Life Sciences > Human Anatomy & Physiology.
TECHNOLOGY & ENGINEERING > Food Science.
Flavor
Food > Analysis
Food > Biotechnology
Food > Composition
Acceso en línea:Texto completo
Descripción
Sumario: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 that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in.
Notas:The hardest foodstuff in the world.
Descripción Física:1 online resource (281 pages)
Bibliografía:Includes bibliographical references (pages 233-236) and index.
ISBN:9780231537582
0231537581

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