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

by Mouritsen, Ole G.

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Columbia University Press, [2014]

Food -- Analysis.

Food -- Composition.

Food -- Biotechnology.

Food -- Sensory evaluation.

Arts and traditions of the table.

9780231168908 (cloth alk. paper)

023116890X (cloth alk. paper)

xiv, 263 p. : ill. (chiefly col.) ; 27 cm.

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

"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."--From publisher.

Styrbaek, Klavs.

Johansen, Mariela.

Mouritsen, Jonas Drotner.

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