(E-book) Umami: taste for health
by
This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored. Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating. Provides an overview of the relationship between umami and human health; Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.
The alcorithm: a unique flavour guide to find the drinks you'll love
by
"Whether you're a fan of wine, beer, spirits, cocktails (or all of the above!), this unique book will help you navigate by flavour to discover countless new drinks you'll love. When it comes to what we drink, it's all too easy to stick to what we know. Yet there's a whole universe of booze just waiting to be enjoyed outside our comfort zone. This informative guide will lead you by the taste buds, using algorithms fed by your existing favourite drinks and flavours to reveal numerous others that will also suit your palate. Exploring the gamut of flavour styles, from floral and fruity to smoky and spicy, then showcasing all the drinks in which you can find them, including 40 classic cocktail recipes, The Alcorithm is powered entirely by your personal preferences. You'll never drink the same way again"
Crave
by
Making taste public: ethnographies of food and the senses
by
'Making taste public' takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
SALT, FAT, ACID, HEAT: Mastering the Elements of Good Cooking
by
An illustrated and visionary new masterclass in cooking that distils decades of professional experience into just four simple elements. Features 100 essential recipes with dozens of variations, enabling readers to master the skills of cooking instinctively.
Het nieuwe proefboek: over de smaak van wat we eten en drinken
by
Boek over smaak en proeven, ingedeeld in: De smaak van de gerechten; De smaak van dranken; Drank en spijs; Verdieping. Klosse beschrijft de culinaire compositieleer en culinaire succesfactoren (verduidelijkt met smaakcomposities) in de praktijk, want smaak is constant, proeven wordt beïnvloed door diverse factoren. Lekker is geen toeval. Maar combinaties drank en spijs zijn onderhevig aan veranderingen. Aandacht voor oude en nieuwe richtlijnen, dominante factoren enz.
Flavorama: a guide to unlocking the art and science of flavor
by
An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes--plus a foreword by René Redzepi
Smell, taste, eat: the role of the chemical senses in eating behaviour
by
This edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the chemical senses and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition. Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others. It further brings the reader up to date on the current state of knowledge on disordered eating and olfactory disorders. Finally, it bridges across different academic disciplines to reveal the importance of the chemical senses in indigenous people in Guyana. Lorenzo Stafford is Associate Professor in the Department of Psychology at the University of Portsmouth, UK, and a chartered member of the British Psychology Society. He is an active member of the British Feeding and Drinking Group(BFDG)
The vegetarian flavor bible: the essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs
by
The Essential Guide to Culinary Creativity With Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
Wine and food: Basis for sommeliers
by
Wijn & spijs: basis voor de sommelier
by
The art & science of foodpairing: 10,000 flavour matches that will transform the way you eat
by
"Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well."
Wine food: new adventures in drinking and cooking
by
It's a wine course in a cookbook! Frank and Slonecker tell readers how to buy, store, and taste wines, while sharing recipes that were inspired by and can be partnered with affordable wines.
De wijn-spijsbijbel
by
De titel van dit kloeke boekwerk doet vermoeden dat de combinatie wijn-spijs hier een zaak is voor serieuze gelovigen. Waar de gemiddelde thuiskok zijn wijnkeuze laat afhangen tot wat hij toevallig in huis heeft, wordt in dit overigens goedmoedige werk niets aan het toeval overgelaten om een sublieme smaaksensatie te creëren. Na een inleiding over onze neus en smaakpapillen volgen twee omvangrijke secties waarin eerst in alfabetische volgorde spijzen worden vernoemd met suggesties voor bijpassende wijnen en daarna in andere volgorde een overzicht wordt gegeven van de talrijke druivensoorten die smeken om bepaalde gerechten. Hierbij worden recepten gegeven en adviezen van de betere wijnmakers. Interessant is het supplement voor de Lage Landen zodat ook bij de erwtensoep de juiste fles wordt ontkurkt.
