Awards

• Winner of Best Translation Cookbook for the United States 2014
• Winner of Best Translation Cookbook for the United States 2015

Overview

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.

Full Product Details

9780231168915

Table of Contents

Reviews

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 Styrb k 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 Styrb k, 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

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 StyrbA|k 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 StyrbA|k, 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

Author Information

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 StyrbA|k is a chef who, for more than twenty years, has owned and run the highly regarded Restaurant KvA|gtorvet (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.

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