Free shipping on orders over 19,990 Ft via Packeta, Fox Post Box, and DPD Collection Point

Check order status

Become part of a community of book lovers from all over the world and get access to a whole bunch of benefits. Create an account for free

Free delivery for purchases over 19 990 Ft

DPD courier 1 190 Ft Post 1 795 Ft Post 1 690 Ft Post 1 690 Ft FoxPost 1 190 Ft Packeta point 1 190 Ft DPD point 990 Ft GLS courier 1 690 Ft GLS point 1 190 Ft

Contact

How to shop

Help

My account

▸ Empty :-(

Free shipping on orders over 19,990 Ft via Packeta, Fox Post Box, and DPD Collection Point

Umami

Unlocking the Secrets of the Fifth Taste

Ole G Mouritsen

Klavs Styrb k

Language

English

Book Paperback

Libristo code: 09292040

Publishers Columbia University Press, November 2015

In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, throug... Full description

Libristo code: 09292040

108 b

15 885 Ft

In stock at our supplier Shipping in 14-20 days

30-day return policy

Customers also purchased

The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs Andrew Dornenburg

Hardback

13 325 Ft

Handbook of Fermented Meat and Poultry 2e Regine Talon

Hardback

80 286 Ft

Koji Alchemy Rich Shih

Hardback

9 715 Ft

The Food Lab J. Kenji Lopez-Alt

Hardback

14 744 Ft

On Food and Cooking Harold McGee

Hardback

14 670 Ft

Fresh From Poland Michal Korkosz

Paperback

7 575 Ft

Export von E-Waste und damit verbundene Risiken in Empfangerlandern Corinna Mailänder

Paperback

5 597 Ft

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.