Umami: Unlocking the Secrets of the Fifth Taste (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History) - Softcover

Mouritsen, Ole; Styrbęk, Klavs; Drotner Mourits, Jonas; Johansen, Mariela

Softcover

ISBN 10: 0231168918 ISBN 13: 9780231168915

Publisher: Columbia University Press, 2015

Synopsis

[ Umami: Unlocking the Secrets of the Fifth Taste Arts and Traditions of the Table: Perspectives on Culinary History By ( Author ) Oct-2015 Paperback

About this title

Review:

The book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs.--Gordon Shepherd, Yale University, author of Neurogastronomy

A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting.--John Prescott, author of Taste Matters: Why We Like the Foods We Do

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.--Amy Rowat, founder of Science & Food

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 "

Mouritsen and Styrbęk 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.--Yukari Sakamoto, author of Food Sake Tokyo

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 Styrbęk, 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.--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

Biophysicist Ole Mouritsen... seamlessly meshes science and gastronomy...--Nature

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.--Times Literary Supplement

About the Author:

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 StyrbA|k is a chef who, for more than twenty years, has owned and run the highly regarded Restaurant KvA|gtorvet (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.

About this edition

• Publisher: Columbia University Press
• Publication date: 2015
• ISBN 10: 0231168918
• ISBN 13: 9780231168915
• Binding: Paperback
• Number of pages: 280