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Umami: Unlocking the Secrets of the Fifth Taste
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Bibliographic Detail
Publisher Columbia Univ Pr
Publication date November 24, 2015
Pages 263
Binding Paperback
Book category Adult Non-Fiction
ISBN-13 9780231168915
ISBN-10 0231168918
Dimensions 0.75 by 7.50 by 10.25 in.
Weight 1.76 lbs.
Original list price $26.95
Other format details university press
Summaries and Reviews
Amazon.com description: Product Description:

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.



Editions
Hardcover
Book cover for 9780231168908
 
With Klavs Styrbaek, Ole G. Mouritsen, Mariela Johansen (other contributor) | from Columbia Univ Pr (June 3, 2014)
9780231168908 | details & prices | 263 pages | 8.00 × 10.50 × 1.00 in. | 2.25 lbs | List price $34.95
About: In the West, we have identified only four basic tastes―sour, sweet, salty, and bitter―that, through skillful combination and technique, create delicious foods.
Paperback
Book cover for 9780231168915
 
The price comparison is for this edition
With Klavs Styrbaek, Ole G. Mouritsen, Mariela Johansen (other contributor) | from Columbia Univ Pr (November 24, 2015)
9780231168915 | details & prices | 263 pages | 7.50 × 10.25 × 0.75 in. | 1.76 lbs | List price $26.95
About: In the West, we have identified only four basic tastes―sour, sweet, salty, and bitter―that, through skillful combination and technique, create delicious foods.

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