Sushi (eBook)

Food for the Eye, the Body and the Soul

Ole G. Mouritsen (Autor)

eBook Download: PDF

2009
330 Seiten
Springer US (Verlag)
978-1-4419-0618-2 (ISBN)

Infos

"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration."

Ken Oringer, internationally renowned and award-winning chef
Clio Restaurant, Uni Sashimi Bar, Boston

"Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page."

Dr. Ian C. Forster, April, 2011

• • •

In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture.

Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes.

Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

---

"e;It is clear that serious research, as well as much imagination, went into every page. It has become my new 'go-to' bible when I need a shot of inspiration."e;Ken Oringer, internationally renowned and award-winning chefClio Restaurant, Uni Sashimi Bar, Boston"e;Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page."e;Dr. Ian C. Forster, April, 2011* * *In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi's central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes.Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

Autor

Professor of biophysics, University of Southern Danemark, Director, MEMPHYS - Center for Biomembrane Physics, Adjunct professor, Helsinki University of Technology Principal Areas of Research: Statistical mechanics and thermodynamics, computer simulation techniques, phase transitions and critical phenomena, biomembrane physics and chemistry, surface and interface physics, materials science, nano-science, drug delivery Published more than 300 original research articles, reviews and scientific reports; the monographs: Computer Studies of Phase Transitions and Critical Phenomena (Springer-Verlag, 1984); Life - as a Matter of Fat. The Emerging Science of Lipidomics (Springer Verlag, 2005); Sushi. Lidenskab, videnskab & sundhed (Jepsen & Co, Copenhagen, 2006); Co-edited four books on biophysics. Awards: Gold Medal in Chemistry, Aarhus University, 1975; A/S De Danske Spritfabrikker's Centennial Award, 1981; Kirstine Meyer født Bjerrum's Mindelegat, 1984; Villum Kann Rasmussen's Research Prize, 1990; NKT Research Prize, 1998, for research achievements in soft condensed matter and biological physics; Hasselblad Foundation Research Award 1998; National Danish Research Communication Prize 2007; University of Southern Denmark Research Communication Prize 2007; Royal Society of Chemistry Bourke Award and Silver Medal 2008; European Lipid Science Award 2011.

Inhalt

MENU
Sushi – the Eye, the Brain, the Body, and the Soul
Sushi and Zen
What is sushi?
•
Life, Food, and Molecules
The molecular building blocks of life
Sensory perception
•
'Something from the Sea and Something from the Mountains'
Fruit de mer: fish and shellfish
The plants of the sea: algae and seaweed
Soybeans: tofu, shoyo, and miso
Rice, rice wine, and rice vinegar
Condiments in Japanese cooking
•
Storage and Preservation
Fish and shellfish
Tsukemono – the art of pickling
•
Tools, Preparations, and Presentation
Tools for sushi
Preparation of sushi
Arrangement and presentation
•
Sushi a la Carte
The ordinary
The peculiar
•
Side Dishes and Accessories
Accessories
Soups and salads
Desserts with green tea
•
At the Table and at the Bar
How to eat sushi
Cha – Japanese green tea
•
Facts
Japanese terms
Scientific terms
Webliography – sushi on the web
Bibliography
Lists of recipes and illustrations
•
Index

Produkt-Details

• Erscheint lt. Verlag: 13.10.2009
• Zusatzinfo: XXII, 330 p.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie ► Zoologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Naturwissenschaften ► Physik / Astronomie ► Angewandte Physik
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: Chemistry • Fish constituents • Food and Zen • Gastrophysical Society • Gastrophysics • Japanese cuisine • MB09 • Molecular gastronomy • plants • Science of cooking • Sushi and sashimi nutritional information • Sushi constituents • Sushi making • Tea • Wellness
• ISBN-10: 1-4419-0618-5 / 1441906185
• ISBN-13: 978-1-4419-0618-2 / 9781441906182