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 fifth taste impr[...]

LIFE - as a Matter of Fat
Lipidomics is the science of the fats called lipids. Lipids are as important for life as proteins, sugars, and genes. The present book presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer componen[...]

Da 1. udgave af denne bog udkom i 2006 blev den udråbt af anmelderne som den definitive danske sushi-bibel, en bog af varig gastronomisk værdi og den mest facetterede, dybdeborende og vidtfavnende bog, der er skrevet om sushi.

Bogen giver i en let tilgængelig form baggrunden for[...]