In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods.
Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA]k encapsulate.
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.
In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods