The Western world only recently embraced the savory flavor bomb that is umami, but it has existed in East Asia for more than a century. Co-written by a scientist and a chef, this all-encompassing volume, an inspiring deep dive into the fifth taste, braids together cultural history, science, nutrition and wellness tips.

Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami… The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.

Most popular

‌‌‌‌‌

Features & Stories

Newsletter: 🇺🇦 A collection of treasured Ukrainian recipes from Odesa + magical umami potatoes🥔

Congratulations to food writer Maria Kalenska on the publication of her brand new book Cuisines of Odesa: A Ukrainian Cookbook. We are thrilled to have it added to ckbk simultaneous with publication. An ambitious and heartfelt project, the book’s recipes tell the stories of their creators, and are arranged into sections reflecting Odesan life—eg. On a Sunny Morning: Breakfasts and Bites, and From the Garden: Fermenting, Pickling and Preserving.

Tales from the Chopping Board: Triple Umami Potatoes

In this latest in our occasional series of articles from ckbk subscribers, we feature this contribution from Anthony Humpage, an enthusiastic cook and YouTuber with a particular fondness for the cooking of Japan. Here he describes the genesis of one of his own favorite creations, ‘triple umami potatoes’.

Recommended by

Charles Michel

Chef and Food Researcher

Not only for the recipes, but for the science of taste that comes before them