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, prepa
MOURITSEN, OLE,STYRBÆK, KLAVS
Umami
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, prepa
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9780231168915Mladinska knjiga ID
9780231168915Leto izida
2015Datum izida
24.11.2015Število strani
280Status dobavljivosti
7-10 delovnih dniZbirka
Arts and Traditions of the Table: Perspectives on Culinary HistoryJezik
EnglishZaložnik
Columbia University PressAvtor
Mouritsen, Ole,Styrbæk, KlavsPrevajalec
JOHANSEN, MARIELAIlustrator
DROTNER MOURITSEN, JONASDimenzije
186 x 253 x 18BIC
WBOpis
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. 280 pages, 84 color illustrations
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