Umami : unlocking the secrets of the fifth taste

• Material Type: 図書
• ISBN: 9780231168908 (cloth : alk. paper); 023116890X (cloth : alk. paper)
• ISBN (error code): 9780231537582 (ebook); 0231537581 (ebook)
• Title: Umami : unlocking the secrets of the fifth taste
• Author/Editor: Ole G. Mouritsen and Klavs Styrbæk; photography, layout, and design, Jonas Drotner Mouritsen; translation and adaptation to English, Mariela Johansen.
• Series Title: Arts and traditions of the table : perspectives on culinary history
• Title Heading: Arts and traditions of the table.
• Author Heading: Mouritsen, Ole G. ( 001330846 )Authorities; Styrbæk, Klavs ( 001330850 )Authorities
• Publication, Distribution, etc.: New York : Columbia University Press (出版)
• Publication Date: [2014]; 著作権日付 : ©2014
• Publication Date (W3CDTF): 2014
• Extent: xiv, 263 pages
• Other physical details: illustrations (chiefly color)
• Size: 27 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Original Text Lang. Code: dan
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Flavor.; Umami (Taste); Food--Analysis.; Food--Composition.; Food--Biotechnology.; Cooking.; Food Analysis.; Food.; Food Technology.
• LCC: TX541
• NDLC: PC25
• Target Audience: 一般
• Note (General): "Originally written and published in Danish, the mother tongue of the authors. The present English edition is a fully updated and revised version of the Danish work, translated and adapted into English by Mariela Johansen"--Page xi.
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC25-B107
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 028933202; http://id.ndl.go.jp/bib/028933202
• LC Control Number: 2013952514; https://lccn.loc.gov/2013952514
• OCLC No.: 863195529; https://www.worldcat.org/oclc/863195529
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Prologue : how it all beganWhat exactly is taste and why is it important?The first four : sour, sweet, salty, and bitter...
• Summary, etc.: In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delic...