Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.

New York : Columbia University Press, [2014]

xiv, 263 pages : color illustrations ; 27 cm.

Includes bibliographical references (pages 233-236) and index.

What exactly is taste and why is it important? -- The first four: sour, sweet, salty, and bitter -- The fifth taste: what is umami? -- 1 + 1 = 8 : gustatory synergy -- Umami from the oceans: seaweeds, fish, and shellfish -- Umami from the land: fungi and plants -- Umami from land animals: meat, eggs, and dairy products -- Umami: the secret behind the humble soup stock -- Making the most of umami -- Umami and wellness -- Recipes.