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…
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…
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 f…
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 f…
The author of this book takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are and how people of different cultures have utilized them since prehistoric times for a whole array of purposes – as food and fodder, for the production of salt, in medi…