Umami : (Record no. 6287)

MARC details
000 -LEADER
fixed length control field 08093cam a2201069Ka 4500
001 - CONTROL NUMBER
control field u159735
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205811.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu---unuuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140412s2014 nyu ob 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780231537582
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0231537581
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780231168908
Qualifying information (hbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 023116890X
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)876512420
Canceled/invalid control number (OCoLC)880498572
-- (OCoLC)892577349
-- (OCoLC)1066491925
037 ## - SOURCE OF ACQUISITION
Stock number 57C9C883-D0B3-47E8-A97A-93399C596D57
Source of stock number/acquisition OverDrive, Inc.
Note http://www.overdrive.com
037 ## - SOURCE OF ACQUISITION
Stock number 22573/ctt65sxbb
Source of stock number/acquisition JSTOR
041 1# - LANGUAGE CODE
Language code of text/sound track or separate title eng
Language code of original dan
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number QP562.G5
060 #4 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER
Classification number WI 210
072 #7 - SUBJECT CATEGORY CODE
Subject category code MED
Subject category code subdivision 075000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code SCI
Subject category code subdivision 036000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code SOC055000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code BUS070120
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code CKB040000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code CKB090000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 612
-- 612/.31
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.5
Item number M931u
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Mouritsen, Ole G.
245 10 - TITLE STATEMENT
Title Umami :
Remainder of title unlocking the secrets of the fifth taste /
Statement of responsibility, etc. Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Columbia University Press,
Date of publication, distribution, etc. 2014.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (281 pages)
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Arts and Traditions of the Table: Perspectives on Culinary History
588 0# - SOURCE OF DESCRIPTION NOTE
Source of description note Print version record.
500 ## - GENERAL NOTE
General note The hardest foodstuff in the world.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 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# - FORMATTED CONTENTS NOTE
Formatted contents note 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# - FORMATTED CONTENTS NOTE
Formatted contents note 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# - FORMATTED CONTENTS NOTE
Formatted contents note 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# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
520 ## - SUMMARY, ETC.
Summary, etc. 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 Styrbk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (pages 233-236) and index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Umami (Taste)
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Flavor.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Composition.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Biotechnology.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Analysis.
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Technology.
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element MEDICAL
General subdivision Physiology.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element SCIENCE
General subdivision Life Sciences
-- Human Anatomy & Physiology.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst01754966
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Flavor.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00927108
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00930460
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Biotechnology.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00930473
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Composition.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00930485
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Umami (Taste)
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst01744164
655 #0 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic book.
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
Source of term lcgft
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Styrbaek, Klavs.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Johansen, Mariela.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Mouritsen, Jonas Drotner.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Mouritsen, Ole G.
Title Umami : Unlocking the Secrets of the Fifth Taste.
Place, publisher, and date of publication
International Standard Book Number 9780231168908
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Arts and traditions of the table.
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified De Gruyter
Uniform Resource Identifier <a href="http://www.degruyter.com/doi/book/10.7312/mour16890">http://www.degruyter.com/doi/book/10.7312/mour16890</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
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Uniform Resource Identifier <a href="http://site.ebrary.com/id/10864395">http://site.ebrary.com/id/10864395</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
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856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified JSTOR
Uniform Resource Identifier <a href="https://www.jstor.org/stable/10.7312/mour16890">https://www.jstor.org/stable/10.7312/mour16890</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified JSTOR
Uniform Resource Identifier <a href="http://0-www.jstor.org.lib.exeter.ac.uk/stable/10.7312/mour16890">http://0-www.jstor.org.lib.exeter.ac.uk/stable/10.7312/mour16890</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified MyiLibrary
Uniform Resource Identifier <a href="http://www.myilibrary.com?id=608784">http://www.myilibrary.com?id=608784</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified OverDrive
Uniform Resource Identifier <a href="https://www.overdrive.com/search?q=57C9C883-D0B3-47E8-A97A-93399C596D57">https://www.overdrive.com/search?q=57C9C883-D0B3-47E8-A97A-93399C596D57</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified ProQuest Ebook Central
Uniform Resource Identifier <a href="https://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=1657342">https://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=1657342</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified ProQuest Ebook Central
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856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified RBdigital
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856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.7312/mour16890">https://doi.org/10.7312/mour16890</a>
856 40 - ELECTRONIC LOCATION AND ACCESS
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856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.7312/mour16890">https://doi.org/10.7312/mour16890</a>
Public note Click for access to e-book
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified De Gruyter, Cover
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856 4# - ELECTRONIC LOCATION AND ACCESS
Materials specified Excerpts
Uniform Resource Identifier <a href="https://samples.overdrive.com/umami?.epub-sample.overdrive.com">https://samples.overdrive.com/umami?.epub-sample.overdrive.com</a>
856 4# - ELECTRONIC LOCATION AND ACCESS
Materials specified Image
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949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l CIRCSTACKS
t BOOK
x PRINT
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999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001697293
-- 6/29/2023
-- 2
-- CIRCSTACKS
-- LRC
-- $34.95
-- Y
-- Y
-- BOOK
-- 6/17/2020
-- PRINT
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 06/17/2020 35.00   641.5 M931U 51994001697293 1 Books