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- Springer Berlin Heidelberg 2006; US$ 55.94
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 component of cell membranes. The book is aimed at undergraduate... more...
- Springer US 2009; US$ 33.18
A lifetime?s interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book. In it, Ole Mouritsen shares both his passion for the now international cuisine, and his knowledge of its scientific underpinnings. more...
- Spektrum Akademischer Verlag 2013; US$ 11.53
In den vergangenen Jahrzehnten hat sich Sushi von einer eher exotischen Speise hin zu einer weltweit bekannten Speise entwickelt. Der Däne Ole G. Mouritsen hat sich über viele Jahre sich als Wissenschaftler und Hobbykoch ein ungeheures Wissen über Sushi angeeignet, deren interessanteste und faszinierendste Facetten er in diesem Buch zusammengetragen... more...
- Springer International Publishing 2015; US$ 45.39
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes. The emphasis is on the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety... more...
- Columbia University Press 2017; US$ 34.99
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination,... more...
- University of Chicago Press 2013; US$ 21.00
Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki,... more...
- Columbia University Press 2014; US$ 25.99
In the West, we have identified only four basic tastessour, sweet, salty, and bitterthat, 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 impression that is savory, complex, and wholly distinct. Combining... more...