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  • Life - As a Matter of Fatby Ole G. Mouritsen

    Springer Berlin Heidelberg 2006; US$ 89.99

    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...

  • Sushiby Ole G. Mouritsen

    Springer US 2009; US$ 35.00

    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...

  • Seaweedsby Ole G. Mouritsen; Mariela Johansen

    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...

  • Umamiby Ole G. Mouritsen; Klavs Styrbęk; Mariela Johansen; Jonas Drotner Mouritsen

    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...

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