長く西洋人には知られていなかった第五の味覚「うま味」はアジアで豊かな歴史を持ち、味の素創業者によるパイオニア的研究が知られる。本書は生物物理学者と料理人が組んで「うま味」の科学とクッキングを一般向けに広く紹介する、デンマークで「食とメディア賞」を受賞した話題書の英訳。New in paperback. Hardcover was published in 2014. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication. "Mouritsen and Styrbaek demystify and explain in lay terms the science of umami, including many Japanese elements that have not been explained in English before. Along with Mouritsen's other publications, Seaweeds and Sushi, Umami will be referred to time and time again". - Yukari Sakamoto, author of Food Sake Tokyo.