潍坊科技学院图书馆书目检索系统

Online Public Access Catalogue

题名/责任者:

Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrb忙k ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.

版本说明:

Paperback edition.

出版发行项:

New York : Columbia University Press, 2016.

ISBN:

9780231168908

ISBN:

023116890X

ISBN:

9780231168915 (pbk.)

载体形态项:

xiv, 263 pages : illustrations (chiefly color) ; 27 cm.

丛编说明:

Arts and traditions of the table : perspectives on culinary history

个人责任者:

Mouritsen, Ole G., author.

附加个人名称:

Styrb忙k, Klavs, author.

附加个人名称:

Mouritsen, Jonas Drotner, editor.

附加个人名称:

Johansen, Mariela, translator.

论题主题:

Flavor.

论题主题:

Umami (Taste)

论题主题:

Food-Analysis.

论题主题:

Food-Composition.

论题主题:

Food-Biotechnology.

论题主题:

Cooking.

论题主题:

Food Analysis.

论题主题:

Food.

论题主题:

Food Technology.

论题主题:

Cooking.

论题主题:

Cooking.

论题主题:

Flavor.

论题主题:

Food-Analysis.

论题主题:

Food-Biotechnology.

论题主题:

Food-Composition.

论题主题:

Umami (Taste)

中图法分类号:

TS201.2

一般附注:

"Originally written and published in Danish, the mother tongue of the authors. The present English edition is a fully updated and revised version of the Danish work, translated and adapted into English by Mariela Johansen"--Page xi.

书目附注:

Includes bibliographical references (pages [233]-236) and index.

摘要附注:

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, the authors 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. -- From publisher's website.

豆瓣简介：