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Food Science & Nutrition | Sushi

Sushi

Food for the Eye, the Body and the Soul

Mouritsen, Ole G.

Original Danish edition published by Forlaget Jepsen & Co, Copenhagen 2006

2010, XXII, 330 p.

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  • Valuable to connoisseurs and sushi novices alike
  • With tasty recipes, true stories, and deep wisdom
  • Fully illustrated with beautiful photos and traditional Japanese art
  • A practical and philosophical guide for those who cook and those who eat sushi
  • A celebration of sushi as a form of art
  • Explains why sushi is a healthy food choice
  • Written by a multiple prize-winning biophysicist and amateur chef

"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

• • •

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.

Content Level » Popular/general

Keywords » Fish constituents - Food and Zen - Gastrophysical Society - Gastrophysics - Japanese cuisine - MB09 - Molecular gastronomy - Science of cooking - Sushi and sashimi nutritional information - Sushi constituents - Sushi making - Wellness - chemistry - plants - tea

Related subjects » Animal Sciences - Biophysics & Biological Physics - Food Science & Nutrition - Popular Science

Table of contents / Sample pages 

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

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