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Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine Minaka Ono
Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine
Minaka Ono
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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 27 de julio de 2025 |
| ISBN13 | 9783031909474 |
| Editores | Springer International Publishing AG |
| Páginas | 210 |
| Dimensiones | 235 × 155 × 16 mm · 372 g |
| Lengua | Alemán |