The Western world only recently embraced the savory flavor bomb that is umami, but it has existed in East Asia for more than a century. Co-written by a scientist and a chef, this all-encompassing volume, an inspiring deep dive into the fifth taste, braids together cultural history, science, nutrition and wellness tips.
from the publisher
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… 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.
Chef and Food Researcher
Not only for the recipes, but for the science of taste that comes before them