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UmamiUnlocking the Secrets of the Fifth Taste$
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Ole Mouritsen and Klavs Styrbæk

Print publication date: 2014

Print ISBN-13: 9780231168908

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231168908.001.0001

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Epilogue

Epilogue

Umami has come to stay

Chapter:
(p.213) Epilogue
Source:
Umami
Author(s):

Ole G. Mouritsen

Klavs Styrbæk

Jonas Drotner Mouritsen

, Mariela Johansen
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231168908.003.0011

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 the ranks of the indispensable culinary tools—it has come to stay. Virtually all the cuisines in the world seem to strive to impart umami, each with its typical and regional raw ingredients and centuries-old techniques. Of all the techniques, cooking, aging, and fermenting are best able to draw out umami. Science has taught us which substances in the raw ingredients can help to impart umami, and, armed with this knowledge, we are better able to understand why food has umami tastes and, just as important, what we have to do to enhance them. We now also know that what characterizes umami is the multiplier effect. Umami is the central point around which the circle of deliciousness revolves and we are convinced that it deserves a place of honor in all the food cultures of the world.

Keywords:   umami, food, cooking, fermenting, raw ingredients, multiplier effect, deliciousness

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