Literature

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

O.G. Mouritsen, L. Williams, R. Bjerregaard & L. Duelund, “Seaweeds for umami flavour in the New Nordic Cuisine,” Flavour 1 (2012): 4.

O.G. Mouritsen, Seaweeds. Edible, Available & Sustainable (University of Chicago Press, 2013).

O.G. Mouritsen & K. Styrbæk, Umami. Uncovering the Secrets of the Fifth Taste (New York Columbia University Press, 2014).

© 2014 All rights reserved. Published by Umami Information Center.