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Epilogue: Umami has come to stay

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0011
Subject:
Sociology, Science, Technology and Environment

This epilogue discusses how umami, bolstered by official recognition by the scientific community as a true basic taste and by our own heightened awareness of the role it plays in our food, has joined ... More


1 + 1 = 8: Gustatory synergy

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0004
Subject:
Sociology, Science, Technology and Environment

This chapter examines how the intensity of the taste imparted by umami is affected by synergistic interactions with other substances that increase its gustatory intensity. It has been said that the ... More


Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen and Klavs Styrbæk

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.001.0001
Subject:
Sociology, Science, Technology and Environment

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 ... More


Umami and wellness

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0010
Subject:
Sociology, Science, Technology and Environment

This chapter discusses how umami promotes health and wellness. Food with umami can often be prepared with significantly less salt, sugar, and fat without sacrificing the delicious taste of the ... More


What exactly is taste, and why is it important?

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0001
Subject:
Sociology, Science, Technology and Environment

This chapter explains what exactly is meant by taste and why it is important. For many centuries, it was customary in the Western world to accept the ancient Greek view, originating with Aristotle, ... More


The fifth taste: What is umami?

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0003
Subject:
Sociology, Science, Technology and Environment

This chapter focuses on the fifth taste: umami. Even though the word umami had been used in Japan for hundreds of years to signify the concept of something delicious, people only became truly ... More


Umami from the oceans: Seaweeds, fish, and shellfish

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0005
Subject:
Sociology, Science, Technology and Environment

This chapter focuses on three sources of umami that are found in the oceans: seaweeds, fish, and shellfish. It is likely that many cuisines in all parts of the world originally depended on fermented ... More


Umami from the land: Fungi and plants

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0006
Subject:
Sociology, Science, Technology and Environment

This chapter focuses on two sources of umami that grow on land: fungi and plants. While a great many marine organisms are excellent sources of umami, the number of fungi and plants that would be ... More


Umami from land animals: Meat, eggs, and dairy products

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0007
Subject:
Sociology, Science, Technology and Environment

This chapter focuses on three sources of umami that come from land animals: meat, eggs, and dairy products. In general, there are more free amino acids in the foodstuffs that are made from the ... More


Umami: The secret behind the humble soup stock

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0008
Subject:
Sociology, Science, Technology and Environment

This chapter discusses umami as the secret behind the humble soup stock. By far the majority of foodstuffs, when in their raw form, have little umami. Drawing out the fifth taste from them, ... More


Making the most of umami

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0009
Subject:
Sociology, Science, Technology and Environment

This chapter considers the many different ways to make the most of umami. It first describes some easy tricks for enhancing the taste of foodstuffs that may not be very savory on their own by adding ... More


Monosodium Glutamate

Robert Ji-Song Ku

in Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA

Published in print:
2013
Published Online:
November 2016
ISBN:
9780824839215
eISBN:
9780824869465
Item type:
chapter
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824839215.003.0006
Subject:
Society and Culture, Cultural Studies

This chapter discusses monosodium glutamate (MSG), a dubious chemical food additive found in a variety of Chinese foods. It first considers the rap against MSG and the resulting “No MSG” disclaimer ... More


“We Can Taste but Others Cannot”: Umami as an Exclusively Japanese Concept

Yoshimi Osawa

in Devouring Japan: Global Perspectives on Japanese Culinary Identity

Published in print:
2018
Published Online:
April 2018
ISBN:
9780190240400
eISBN:
9780190240448
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190240400.003.0007
Subject:
History, Asian History, Cultural History

This chapter addresses the concept of umami—the fifth “savory” taste recently recognized alongside sweet, sour, salty, and bitter—as a symbol of Japanese culinary, and thus cultural, distinctiveness. ... More


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