[Elsevier Science Publishing Co Inc]
Kategoria: Książki / Literatura obcojęzyczna
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...
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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.