商品描述
Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental plant biology. Food cultures like the traditional Japanese and other vegetarian or flexitarian Asian food cultures have over millennia developed means to umamify vegetables. This book describes such means in terms of powerful Japanese umami-rich condiments and points out how the use of these easily can by transitioned from traditional Japanese cuisine to apply in other food cultures where the challenge is to increase consumption of plant-based foods and cut down on meat without compromising taste. The book advocates that a flexitarian approach will be the most effective way to promote a sustainable plant-forward diet and eating behaviour to scale.
商品描述(中文翻譯)
飲食行為的改變，朝向更以植物為主且可持續的飲食，需要準備和傳遞的方法，例如，讓蔬菜具備人類作為進化特徵所渴望的味道，特別是鮮味（umami），但由於植物生物學的基本特性，植物通常缺乏這種味道。像傳統日本飲食文化以及其他素食或彈性素食的亞洲飲食文化，經過千年的發展，已經形成了讓蔬菜增添鮮味的方法。本書描述了這些方法，特別是強效的日本鮮味調味品，並指出這些調味品的使用如何能輕鬆地從傳統日本料理轉移到其他飲食文化中，面對的挑戰是增加植物性食品的消費，同時減少肉類攝取而不妥協於味道。本書主張，彈性素食的方式將是推廣可持續植物為主飲食和飲食行為的最有效方法。
作者簡介
Minaka Ono, MSc, is a Japanese researcher with a deep passion for integrating the learnings from traditional Japanese food culture into the green transition. Her love for food was first inspired by her grandmother, who lives in the mountains of rural Japan, preparing meals from ingredients she grows or forages herself. Raised in Nagoya, the birthplace of the distinctive dark hatchō miso, Minaka's early life was steeped in Japan's culinary traditions. After first moving to Tokyo for her bachelor studies, she later furthered her education in Food Innovation and Health at the University of Copenhagen, where she discovered a profound interest in umami research and connected with Ole G. Mouritsen. During her time in Copenhagen, Minaka also developed a passion for capoeira, the Brazilian martial art, which became an integral part of her life. The practice of capoeira enhanced her physical and mental awareness, complementing her academic pursuits. Minaka's love for food extends towards the connection with Nature; she sees herself as a 'professional eater, ' appreciating the simplicity and connection between Nature and food made by heart. Through her work and personal experiences, she continues to explore the intersection of culture, food, and sustainability, with a particular focus on Japanese food culture to be the bridge between traditions and innovations. Ole G. Mouritsen, PhD DSc dr.h.c. FRS-DK, is a research scientist and professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He holds an honorary professorship with the University of Melbourne, Australia. His scientific work has focused on basic sciences and their applications within the fields of physical chemistry, biophysics, biomedicine, and food. He is the recipient of numerous prizes for his research work and for research communication. His extensive list of publications includes six monographs co-authored with chef Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated several times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and past director and founder of the national Danish centre Taste for Life, a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. For many years, Ole has been fascinated with the Japanese culinary arts and explaining the extent to which their techniques and taste elements can be adapted for the Western kitchen. In recognition of his efforts, he was appointed in 2016 as a Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries, and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, Gold Rays with Neck Ribbon, Kyokujitsu chūjūshō 旭日中綬章.
作者簡介(中文翻譯)
小野美奈香，碩士，為一位日本研究者，對於將傳統日本飲食文化的學習融入綠色轉型充滿熱情。她對食物的熱愛最初受到祖母的啟發，祖母住在日本鄉村的山區，從自己種植或採集的食材中準備餐點。小野在名古屋長大，名古屋是獨特的深色八丁味噌的發源地，她的早年生活浸潤在日本的烹飪傳統中。她在東京開始大學學業後，隨後在哥本哈根大學進一步學習食品創新與健康，並在那裡發現了對鮮味研究的深厚興趣，並與Ole G. Mouritsen建立了聯繫。在哥本哈根期間，小野還對巴西武術卡波耶拉產生了熱情，這成為她生活中不可或缺的一部分。卡波耶拉的練習增強了她的身體和心理意識，補充了她的學術追求。小野對食物的熱愛延伸至與自然的連結；她視自己為一名「專業食客」，欣賞自然與用心製作的食物之間的簡單與連結。透過她的工作和個人經歷，她持續探索文化、食物與可持續性之間的交集，特別專注於日本飲食文化，作為傳統與創新之間的橋樑。
Ole G. Mouritsen，博士、科學博士、榮譽博士，丹麥皇家科學院院士，為哥本哈根大學的研究科學家及美食物理學與烹飪食品創新的名譽教授。他在澳大利亞墨爾本大學擔任榮譽教授。他的科學工作專注於基礎科學及其在物理化學、生物物理學、生物醫學和食品領域的應用。他因其研究工作和研究傳播獲得了多項獎項。他的出版物清單中包括六本與廚師Klavs Styrbæk共同撰寫的專著，這些專著將科學見解與烹飪視角相結合，並多次被提名為Gourmand世界最佳獎。當前，Ole擔任丹麥美食學院的院長，並曾是國家丹麥中心「Taste for Life」的創始人及前主任，該中心是一個跨學科的機構，旨在促進對味覺印象基本特性的更好理解，以及如何利用這些知識做出更明智和健康的飲食選擇。多年來，Ole對日本烹飪藝術充滿著迷，並解釋其技術和味道元素在西方廚房中的適應程度。為了表彰他的努力，他於2016年被日本農林水產省任命為日本料理文化大使，並於2017年獲得日本天皇頒發的旭日小綬章旭日中綬章。
