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After briefly setting the initial stage of the book on the backdrop of the challenges posed by the green transition in the world’s food systems, we first focus on the importance of taste and why a concern for taste holds the key to instigate the green transition at scale. The key word is the basic taste umami, and the pivotal culinary technique is the process of imparting umami to plant-based foods via so-called umamification. Culinary tools to umamification include special seasonings and condiments, some of which are related to sauces.

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Introduction

  • 章节

  • 发表日期：

    2025年

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  • Minaka Ono,
  • Ole G. Mouritsen

摘要

After briefly setting the initial stage of the book on the backdrop of the challenges posed by the green transition in the world’s food systems, we first focus on the importance of taste and why a concern for taste holds the key to instigate the green transition at scale. The key word is the basic taste umami, and the pivotal culinary technique is the process of imparting umami to plant-based foods via so-called umamification. Culinary tools to umamification include special seasonings and condiments, some of which are related to sauces.