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Informationen zum Autor Ole G. Mouritsen is a scientist and professor of biophysics. His research concentrates on basic science and its practical application to biotechnology! biomedicine! and gastronomy. He has received a number of prestigious science and science communication prizes. In his spare time! he cooks and furthers his knowledge of all aspects of food. Klavs Styrbaek is a celebrated and award-winning Danish chef and owner of Restaurant Kvaegtorvet (The Cattle Market) in Odense. His book Mormors mad (Grandmother's Food) was honored with a special jury prize at the Gourmand World Cookbook Awards in 2007. 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. Klappentext 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 Styrbaek 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. Zusammenfassung The West identifies four basic tastes--sour! sweet! salty! and bitter. Yet in East Asia! a fifth taste--umami--has entered the culinary lexicon. Umami is savory! complex! and wholly distinct. Combining culinary history with research into the chemistry! preparation! nutrition! and culture of food! this book encapsulates the concept of umami. Inhaltsverzeichnis 26467802 ...
