期刊
ECOLOGY OF FOOD AND NUTRITION
卷 51, 期 4, 页码 329-345出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/03670244.2012.691389
关键词
umami; dashi stock; taste; Japan
资金
- Suntory Foundation
This article examines the use of dashi stock as the most characteristic umami-yielding foodstuff in Japanese culinary practice. While umami is scientifically defined as a taste provided by umami substances (e.g., glutamate), the popular meanings attached to the term umami among Japanese is more complex. The article shows how glutamates are encoded in Japanese culinary culture. The research identifies socioeconomic and political factors that have influenced on the changes in perception of glutamate within Japanese society. Through observing changes in the preparation and consumption of umami-containing food, dashi, this study traces the uses and perception of umami over time.
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