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008			140412s2014 nyu ob 001 0 eng d
020			_a9780231537582 _q(electronic bk.)
020			_a0231537581 _q(electronic bk.)
020			_z9780231168908 _q(hbk.)
020			_z023116890X
035			_a(OCoLC)876512420 _z(OCoLC)880498572 _z(OCoLC)892577349 _z(OCoLC)1066491925
037			_a57C9C883-D0B3-47E8-A97A-93399C596D57 _bOverDrive, Inc. _nhttp://www.overdrive.com
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072		7	_aCKB090000 _2bisacsh
082	0	4	_a612 _a612/.31
092			_a641.5 _bM931u
100	1		_aMouritsen, Ole G.
245	1	0	_aUmami : _bunlocking the secrets of the fifth taste / _cOle G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.
260			_aNew York : _bColumbia University Press, _c2014.
300			_a1 online resource (281 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aArts and Traditions of the Table: Perspectives on Culinary History
588	0		_aPrint version record.
500			_aThe hardest foodstuff in the world.
505	0		_aTable 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		_aHow 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		_aThe 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		_aRecipe: 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		_aFresh 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			_aIn 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			_aIncludes bibliographical references (pages 233-236) and index.
650		0	_aUmami (Taste)
650		0	_aFlavor.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
650		0	_aFood _xBiotechnology.
650		0	_aCooking.
650		2	_aFood Analysis.
650		2	_aFood.
650		2	_aFood Technology.
650		2	_aCooking.
650		7	_aMEDICAL _xPhysiology. _2bisacsh
650		7	_aSCIENCE _xLife Sciences _xHuman Anatomy & Physiology. _2bisacsh
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aCooking. _2fast _0(OCoLC)fst01754966
650		7	_aFlavor. _2fast _0(OCoLC)fst00927108
650		7	_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460
650		7	_aFood _xBiotechnology. _2fast _0(OCoLC)fst00930473
650		7	_aFood _xComposition. _2fast _0(OCoLC)fst00930485
650		7	_aUmami (Taste) _2fast _0(OCoLC)fst01744164
655		0	_aElectronic book.
655		4	_aElectronic books.
655		7	_aElectronic books. _2lcgft
700	1		_aStyrbaek, Klavs.
700	1		_aJohansen, Mariela.
700	1		_aMouritsen, Jonas Drotner.
776	0	8	_iPrint version: _aMouritsen, Ole G. _tUmami : Unlocking the Secrets of the Fifth Taste. _d _z9780231168908
830		0	_aArts and traditions of the table.
856	4	0	_3De Gruyter _uhttp://www.degruyter.com/doi/book/10.7312/mour16890
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856	4	0	_3EBSCOhost _uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=781062
856	4	0	_3JSTOR _uhttps://www.jstor.org/stable/10.7312/mour16890
856	4	0	_3JSTOR _uhttp://0-www.jstor.org.lib.exeter.ac.uk/stable/10.7312/mour16890
856	4	0	_3MyiLibrary _uhttp://www.myilibrary.com?id=608784
856	4	0	_3OverDrive _uhttps://www.overdrive.com/search?q=57C9C883-D0B3-47E8-A97A-93399C596D57
856	4	0	_3ProQuest Ebook Central _uhttps://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=1657342
856	4	0	_3ProQuest Ebook Central _uhttps://public.eblib.com.au/EBLWeb/patron/?target=patron&extendedid=P_1657342
856	4	0	_3RBdigital _uhttp://rbdigital.oneclickdigital.com
856	4	0	_uhttps://doi.org/10.7312/mour16890
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856	4	0	_uhttps://doi.org/10.7312/mour16890 _zClick for access to e-book
856	4	2	_3De Gruyter, Cover _uhttps://www.degruyter.com/doc/cover/9780231537582.jpg
856	4		_3Excerpts _uhttps://samples.overdrive.com/umami?.epub-sample.overdrive.com
856	4		_3Image _uhttp://images.contentreserve.com/ImageType-100/1486-1/{57C9C883-D0B3-47E8-A97A-93399C596D57}Img100.jpg
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