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Umami: Die Geheimnisse des fünften Geschmacks lüften... von Johansen, Mariela Hardcover-
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eBay-Artikelnr.:305592827390
Artikelmerkmale
- Artikelzustand
- ISBN
- 023116890X
- EAN
- 9780231168908
- Date of Publication
- 2014-06-03
- Release Title
- Umami: Unlocking the Secrets of the Fifth Taste (Arts & Tradit...
- Artist
- Johansen, Mariela
- Brand
- N/A
- Colour
- N/A
- Book Title
- Umami: Unlocking the Secrets of the Fifth Taste (Arts & Tradit...
Über dieses Produkt
Product Identifiers
Publisher
Columbia University Press
ISBN-10
023116890X
ISBN-13
9780231168908
eBay Product ID (ePID)
4038253585
Product Key Features
Number of Pages
288 Pages
Publication Name
Umami : Unlocking the Secrets of the Fifth Taste
Language
English
Publication Year
2014
Subject
Specific Ingredients / Herbs, Spices, Condiments, Food Science, Regional & Ethnic / Asian
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
37 Oz
Item Length
10.5 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2013-952514
Reviews
In his earlier books Sushi and Seaweeds , Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami , writing with the chef Klavs Styrbæk, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness., Mouritsen and StyrbAk demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds , Umami will be referred to time and time again., In his earlier books Sushi and Seaweeds , Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami , writing with the chef Klavs StyrbAk, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness., A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting., Mouritsen and Styrbk demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds , Umami will be referred to time and time again., This book, representing the fruits of a longstanding collaboration between the scientist Ole G. Mouritsen and the Danish chef Klavs Styrbaek, is richly illustrated and packed with umami-rich recipes to try at home. It should be required reading for those catering for the airlines, since umami is one of the only tatste that holds up well in the air., The book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs., This book will be your go-to umami resource. The content is cleverly layered with molecular-level explanations of how we taste alongside rich cultural perspective and beautiful recipes. With its stunning graphics, this book is eye candy., Mouritsen and Styrbæk demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds , Umami will be referred to time and time again., 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., In his earlier books Sushi and Seaweeds , Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami , writing with the chef Klavs Styrbk, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness., In his earlier books Sushi and Seaweeds , Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami , writing with the chef Klavs Styrbæk, he does the same for this much celebrated yet enigmatic "new" taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness.
Dewey Edition
23
Grade From
College Graduate Student
Illustrated
Yes
Dewey Decimal
641.5
Original Language
Danish
Synopsis
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 Styrb k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication., The West identifies four basic tastes--sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste--umami--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., 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. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
LC Classification Number
TX541.M68 2014
Illustrated by
Drotner Mouritsen, Jonas
Artikelbeschreibung des Verkäufers
Rechtliche Informationen des Verkäufers
USt-IdNr.: GB 922696893
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World of Books USA
88,7% positive Bewertungen•5,2 Mio. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (1.568.681)
- 4***7 (213)- Bewertung vom Käufer.Letzter MonatBestätigter Kauf1st edition, 2nd impression edition of "The Drunken Forest," by Gerald Durrell is as pictured & described. Arrived quickly & safely! Got a great deal on it! Great communication! The book, with a protective mylar cover, was wrapped in bubble wrap, then wrapped in sturdy cardboard, then placed in a rugged bubble mailer! Fort Knox in a mailer! So hard to get an early edition of this classic! So happy to add to my growing collection of nature & science books! Thank you! !!Seller Highly Recommended!!
- 6***6 (76)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThis delivery was earliest date! Condition, value, quality - all as described. (My mistake was not requiring the publishing date to be 1958. This was 1977.) This IS a Viking Portable Library copy of Dante's Divine Comedy in English, translated by Laurence Binyon, but it is with a cover DIFFERENT from what was shown. The tracking number was listed as from "UPS", but should have been listed as from "USPS." Contact with this seller alleviated tracking issues. I recommend this seller! Thank you!
- p***a (187)- Bewertung vom Käufer.Letzter MonatBestätigter KaufI purchased two books from the same seller; both were accurately advertised in product write ups. Seller responded promptly and securely packaged both books for swift arrival. I am very happy with my purchase and highly recommend this seller.