Ole Mouritsen, Klavs Styrbà k

Broschiertes Buch

Umami

Unlocking the Secrets of the Fifth Taste

Mitarbeit: Mouritsen, Ole G.; Styrbæk, Klavs; Drotner Mourits, Jonas; Johansen, Mariela

Beschreibung

The West identifies four basic tastesâ sour, sweet, salty, and bitter. Yet in East Asia, a fifth tasteâ umamiâ 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 the concept of umami.

Autor

Ole G. Mouritsen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. His books include Sushi: Food for the Eye, the Body, and the Soul and Seaweeds: Edible, Available, and Sustainable. Klavs Styrbæk is a chef who, for more than twenty years, has owned and run the highly regarded Restaurant Kvægtorvet (The Cattle Market) in Odense, Denmark. He is a passionate advocate for the renewal of classical Danish cuisine. Mariela Johansen has Danish roots, lives in Canada, and holds an MA in humanities. Jonas Drotner Mouritsen is a graphic designer and owns the design company Chromascope (www.chromascope.com). His movie projects have won several international awards.

Produktdetails

• Arts and Traditions of the Table: Perspectives on Culinary History
• Verlag: Columbia University Press
• Seitenzahl: 280
• Erscheinungstermin: 24. November 2015
• Englisch
• Abmessung: 190mm x 260mm x 17mm
• Gewicht: 795g
• ISBN-13: 9780231168915
• ISBN-10: 0231168918
• Artikelnr.: 42906597

Rezensionen

"An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book." Sandra J. Ackerman, American Scientist