| Series |
Arts and traditions of the table : perspectives on culinary history
Arts and traditions of the table. ^A489705
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| Contents |
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 -- Recipes. |
| Abstract |
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. |
| General note | "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. |
| Bibliography note | Includes bibliographical references (pages 233-236) and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2013952514 |
| ISBN | 9780231168908 (cloth : alk. paper) |
| ISBN | 023116890X (cloth : alk. paper) |
