Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Spese di spedizione:
EUR 3,98
In U.S.A.
Descrizione libro Condizione: new. Drotner Mouritsen, Jonas (illustratore). Codice articolo FrontCover0231168918
Descrizione libro Paperback. Condizione: new. Drotner Mouritsen, Jonas (illustratore). New. Codice articolo Wizard0231168918
Descrizione libro Paperback. Condizione: new. Drotner Mouritsen, Jonas (illustratore). Buy for Great customer experience. Codice articolo GoldenDragon0231168918
Descrizione libro Condizione: New. Drotner Mouritsen, Jonas (illustratore). Codice articolo 23910496-n
Descrizione libro PAP. Condizione: New. Drotner Mouritsen, Jonas (illustratore). New Book. Shipped from UK. Established seller since 2000. Codice articolo WI-9780231168915
Descrizione libro Paperback. Condizione: new. Drotner Mouritsen, Jonas (illustratore). New Copy. Customer Service Guaranteed. Codice articolo think0231168918
Descrizione libro Soft Cover. Condizione: new. Drotner Mouritsen, Jonas (illustratore). Codice articolo 9780231168915
Descrizione libro paperback. Condizione: New. Drotner Mouritsen, Jonas (illustratore). Language: ENG. Codice articolo 9780231168915
Descrizione libro Condizione: New. Drotner Mouritsen, Jonas (illustratore). Illustrator(s): Mouritsen, Jonas Drotner. Translator(s): Johansen, Mariela. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 280 pages, 84 colour illustrations. BIC Classification: JFCV; PN; TDCT; WB. Category: (P) Professional & Vocational. Dimension: 260 x 190. Weight in Grams: 454. . 2015. Reprint. Paperback. . . . . Codice articolo V9780231168915
Descrizione libro Softcover. Condizione: New. Drotner Mouritsen, Jonas (illustratore). 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 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. Codice articolo DADAX0231168918