Overview
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.
- | Author: Klavs Styrbæk, Mariela Johansen, Jonas Drotner Mouritsen, Ole Mouritsen
- | Publisher: Columbia University Press
- | Publication Date: Nov 24, 2015
- | Number of Pages:
- | Language: eng
- | Binding: Paperback / softback
- | ISBN-13: 9780231168915
- | ISBN-10: 0231168918