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[ 洋図書 ] Umami : unlocking the secrets of the fifth taste / ( Arts and traditions of the table : perspectives on culinary history )

Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. -- Columbia University Press, -- c2014. --

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ISBN 023116890X (cloth : alk. paper)
ISBN13桁 9780231168908 (cloth : alk. paper)
無効なISBN等 9780231537582 (e-book)
テキストの言語 英語                  
原文の言語 デンマーク語    
分類：NDC10版 498.5
個人著者標目 Mouritsen, Ole G.,
本タイトル Umami :
タイトル関連情報 unlocking the secrets of the fifth taste /
著者名 Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.
出版地・頒布地 New York :
出版者・頒布者名 Columbia University Press,
出版年・頒布年 c2014.
数量 xiv, 263 p. :
他の形態的事項 ill. (chiefly col.) ;
大きさ 27 cm.
書誌注記 Includes bibliographical references (p. [233]-236) and index.
内容注記 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.
要約、抄録、注釈等 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.
著者標目 Styrbaek, Klavs.
Johansen, Mariela.
Mouritsen, Jonas Drotner.
統一タイトル(シリーズ副出標目) Arts and traditions of the table.
シリーズ名・巻次 Arts and traditions of the table : perspectives on culinary history 
一般件名 Umami (Taste)
Flavor.
資料情報1 『Umami : unlocking the secrets of the fifth taste /』（Arts and traditions of the table : perspectives on culinary history）　Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.　Columbia University Press,　c2014. （所蔵館：中央　 請求記号：F/498.5/M93/U　 資料コード：7104982546）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352013437

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