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Umami : unlocking the secrets of the fifth taste /
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...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Danés |
| Publicado: |
New York :
Columbia University Press,
2014.
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| Colección: | Arts and traditions of the table.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Table of Contents; Acknowledgments; Prologue: How it all began; What exactly is taste, and why is it important?; The basic tastes: From seven to four to five and possibly many more; Why do we need to be able to taste our food?; There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis; Is there a taste map of the tongue?; Why are some foods more palatable than others?; A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes; Glutamic acid, glutamate, and the glutamate ion; Glutamic acid and glutamate in our food.
- How does glutamate taste, and how little is required for us to taste it?The first four: Sour, sweet, salty, and bitter; The physiology and biochemistry of taste; The interplay between sweet and bitter; Taste receptors: This is how they work; When words fail us: Descriptions of tastes; The fifth taste: What is umami?; Science, soup, and the search for the fifth taste; Glutamic acid and glutamate; What is the meaning of the word umami?; From laboratory to mass production; How MSG is made; A little letter with a huge impact: The 'Chinese restaurant syndrome'
- The Japanese discover other umami substancesIt all starts with mother's milk; Umami as a global presence; Umami has won acceptance as a distinct taste; And umami is still controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing interplay: Basal and synergistic umami; Detecting umami synergy on the tongue and in the brain; Japanese dashi: The textbook example of umami synergy; The art of making Japanese dashi; Nordic dashi ; Dashi closer to home-a Japanese soup with a Scandinavian twist; Seaweeds enhance the umami in fish; How to make smoked shrimp heads.
- Recipe: Potato water dashi with smoked shrimp headsMany substances interact synergistically with umami; A breakthrough discovery of yet another synergistic substance; The interplay between glutamate and the four classic tastes; A simple taste test: Umami vs. salt; Recipe: Monkfish liver au gratin with crabmeat and vegetables; Umami-rich 'foie gras from the sea'; Food pairing and umami; Creating tastes synthetically; Umami: Either as little or as much as you like; Umami from the oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu: The mother lode of umami; A world of konbu in Japan.
- Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi.