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 StyrbA|k 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.
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