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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 Styrbæk 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.
- Sales Rank: #694932 in Books
- Published on: 2015-11-24
- Original language: English
- Number of items: 1
- Dimensions: 9.80" h x .60" w x 7.20" l, .0 pounds
- Binding: Paperback
- 280 pages
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)
Mouritsen and Styrbæk 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)
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)
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 Styrbæk, 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)
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)
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)
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)
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 Styrbæk is a chef who, for more than twenty years, has owned and run the highly regarded Restaurant Kvægtorvet (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.
Most helpful customer reviews
3 of 3 people found the following review helpful.
I was of the old school that MSG was unsafe so was glad to read the modern clarification of this myth
By Beverly T. Lynds
I just received the book and have read the first section and find it most interesting. I was of the old school that MSG was unsafe so was glad to read the modern clarification of this myth. The recipes look like a fine addition to my collection and the photographs are excellent. I actually bought the book to give as Christmas gift to a gourmet friend and I think I made a good decision with it.
2 of 2 people found the following review helpful.
IT's like being at cooking school without enrolling
By fluffywuffyatmuffytucky
This product is going to take a while to read. You get a history lesson about Umami. and it's an advance course on the stuff. IT's like being at cooking school without enrolling. But I am learning about Umami, and might in the future learn how to power pack punch the flavors of dishes.
1 of 1 people found the following review helpful.
Delicousness and science
By zuzana kala grofova
The book is an excellent review about the science behind deliciousness. While reading it you go through an adventure of old recipes, you feel the taste and you want to try everything.
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