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Item Information       Summary     More Content     More by this author     Mouritsen, Ole G.     Subjects     Umami (Taste)     Flavor.     Food -- Analysis.     Food -- Composition.     Food -- Biotechnology.     Cooking.     Browse Catalog     by author:      Mouritsen, Ole G.       by title:      Umami [electronic re...         MARC Display

Umami [electronic resource] : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. by Mouritsen, Ole G. New York : Columbia University Press, 2014. Subjects Umami (Taste)   Flavor.   Food -- Analysis.   Food -- Composition.   Food -- Biotechnology.   Cooking. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=57C9C883-D0B3-47E8-A97A-93399C596D57 This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/1486-1/{57C9C883-D0B3-47E8-A97A-93399C596D57}Img100.jpg ISBN:  9780231537582 (electronic bk.) 0231537581 (electronic bk.) Series:  Arts and traditions of the table Description:  1 online resource (281 p.) Requests:  0 Summary:  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 Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today.   Copy/Holding information No Item Information

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