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100 1 Mouritsen, Ole G.
245 10 Umami :|bunlocking the secrets of the fifth taste /|cOle
G. Mouritsen and Klavs Styrbaek ; photography, layout, and
design, Jonas Drotner Mouritsen ; translation and
adaptation to English, Mariela Johansen.
260 New York :|bColumbia University Press,|c2014.
300 1 online resource (281 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
490 1 Arts and Traditions of the Table: Perspectives on Culinary
History
500 The hardest foodstuff in the world.
505 0 Table of Contents; Acknowledgments; Prologue: How it all
began; What exactly is taste, and why is it important?;
The basic tastes: From seven to four to five and possibly
many more; Why do we need to be able to taste our food?;
There is more to it: Sensory science, taste, smell, aroma,
flavor, mouthfeel, texture, and chemesthesis; Is there a
taste map of the tongue?; Why are some foods more
palatable than others?; A few words about proteins, amino
acids, nucleotides, nucleic acids, and enzymes; Glutamic
acid, glutamate, and the glutamate ion; Glutamic acid and
glutamate in our food.
505 8 How does glutamate taste, and how little is required for
us to taste it?The first four: Sour, sweet, salty, and
bitter; The physiology and biochemistry of taste; The
interplay between sweet and bitter; Taste receptors: This
is how they work; When words fail us: Descriptions of
tastes; The fifth taste: What is umami?; Science, soup,
and the search for the fifth taste; Glutamic acid and
glutamate; What is the meaning of the word umami?; From
laboratory to mass production; How MSG is made; A little
letter with a huge impact: The 'Chinese restaurant
syndrome'
505 8 The Japanese discover other umami substancesIt all starts
with mother's milk; Umami as a global presence; Umami has
won acceptance as a distinct taste; And umami is still
controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing
interplay: Basal and synergistic umami; Detecting umami
synergy on the tongue and in the brain; Japanese dashi:
The textbook example of umami synergy; The art of making
Japanese dashi; Nordic dashi ; Dashi closer to home-a
Japanese soup with a Scandinavian twist; Seaweeds enhance
the umami in fish; How to make smoked shrimp heads.
505 8 Recipe: Potato water dashi with smoked shrimp headsMany
substances interact synergistically with umami; A
breakthrough discovery of yet another synergistic
substance; The interplay between glutamate and the four
classic tastes; A simple taste test: Umami vs. salt;
Recipe: Monkfish liver au gratin with crabmeat and
vegetables; Umami-rich 'foie gras from the sea'; Food
pairing and umami; Creating tastes synthetically; Umami:
Either as little or as much as you like; Umami from the
oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu:
The mother lode of umami; A world of konbu in Japan.
505 8 Fresh fish and shellfishCooked fish and shellfish dishes
and soups; Recipe: Pearled spelt, beets, and lobster;
Umami and the art of killing a fish; A traditional
clambake: New England method, Danish ingredients; Recipe:
Crab soup; Recipe: Clambake in a pot; Everyday umami in
ancient Greece and Rome; Fish sauces and fish pastes;
Recipe: Patina de pisciculis; Modern garum; Recipe: Garum;
Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-
easy garum; Shellfish paste; Oyster sauce; Sushi and
fermented fish; Katsuobushi; Catching katsuo to optimize
umami; Niboshi.
506 1 Unlimited number of concurrent users.|5UkHlHU
650 0 Umami (Taste)
650 0 Flavour.
650 0 Food|xAnalysis.
650 0 Food|xComposition.
650 0 Food|xBiotechnology.
650 0 Cooking.
700 1 Styrbaek, Klavs.
700 1 Johansen, Mariela.
700 1 Mouritsen, Jonas Drotner.
830 0 Arts and traditions of the table.
856 40 |uhttps://www.jstor.org/stable/10.7312/mour16890|zGo to
ebook
936 JSTOR-D-2016/17
