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Ole Mouritsen, Klavs Styrbæk

Carpaccio

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About

carpaccio originally very thin slices of raw beef and veal. The term is now also used for other very thin slices of foods such as fish.

© 2014 All rights reserved. Published by Columbia University Press.

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