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.
eBook - PDF
Umami
Unlocking the Secrets of the Fifth Taste
- 280 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Umami
Unlocking the Secrets of the Fifth Taste
About this book
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Table of contents
- Contents
- Acknowledgments
- Prologue: How it all began
- What exactly is taste, and why is it important?
- The first four: Sour, sweet, salty, and bitter
- The fifth taste: What is umami ?
- 1 + 1 = 8: Gustatory synergy
- Umami from the oceans: Seaweeds, fish, and shellfish
- Umami from the land: Fungi and plants
- Umami from land animals: Meat, eggs, and dairy products
- Umami: The secret behind the humble soup stock
- Making the most of umami
- Umami and wellness
- Epilogue: Umami has come to stay
- Technical and scientific details
- Bibliography
- Illustration credits
- Glossary
- Index
- The people behind the book
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Yes, you can access Umami by Ole Mouritsen, Klavs Styrbæk, Jonas Drotner Mouritsen, Mariela Johansen in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Science General. We have over 1.5 million books available in our catalogue for you to explore.