Ole G. Mouritsen - Böcker
Visar alla böcker från författaren Ole G. Mouritsen. Handla med fri frakt och snabb leverans.
13 produkter
13 produkter
581 kr
Skickas inom 3-6 vardagar
Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times for a whole array of purposes - as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few.He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, "Seaweeds: Edible, Available, and Sustainable" makes a strong case for granting these "vegetables from the sea" a prominent place in our kitchens.
595 kr
Skickas inom 10-15 vardagar
Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food.
2 036 kr
Skickas inom 10-15 vardagar
Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food.
297 kr
Skickas inom 10-15 vardagar
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??).
278 kr
Skickas inom 10-15 vardagar
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??).
315 kr
Skickas inom 10-15 vardagar
Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.
239 kr
Skickas
Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.
Traditional Japanese Seasonings and Condiments
Umamification in the Plant-forward Cuisine
Häftad, Engelska, 2025
325 kr
Skickas inom 7-10 vardagar
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.
346 kr
Kommande
Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consume roe both as a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.Roe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a green cuisine. Roe is rich in both healthy nutrients and delicious umami taste in addition to providing both crunchy and creamy textures. Roe can therefore be used as a food and as a condiment in many dishes. Roe can be caviar, but roe is much more than roe from sturgeon. The book highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon and herring as well as crab, shrimp, octopus and snails. It also deals with caviar substitutes made from fish meat and seaweeds.The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. This is the joint work of a gastrophysicist and a chef who together have ventured into the kitchen to learn about the wonders of roe by experimenting, tasting and cooking with roe. The driving force for the collaboration has been curiosity and an interest in combining scientific insight with craft and culinary innovation and conveying the lessons thereof to a broader audience.
798 kr
Skickas inom 10-15 vardagar
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes.
798 kr
Skickas inom 10-15 vardagar
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes.
894 kr
Skickas inom 10-15 vardagar
Presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. Emphasizes the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Shows how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nano-technology and biomedicine are also described.
Del 65 - Springer Series in Synergetics
Modelling the Dynamics of Biological Systems
Nonlinear Phenomena and Pattern Formation
Häftad, Engelska, 2011
534 kr
Skickas inom 10-15 vardagar
The development of a proper description of the living world today stands as one of the most significant challenges to physics. A variety of new experimental techniques in molecular biology, microbiol ogy, physiology and other fields of biological research constantly expand our knowledge and enable us to make increasingly more detailed functional and structural descriptions. Over the past decades, the amount and complexity of available information have multiplied dramatically, while at the same time our basic understanding of the nature of regulation, behavior, morphogenesis and evolution in the living world has made only modest progress. A key obstacle is clearly the proper handling of the available data. This requires a stronger emphasis on mathematical modeling through which the consistency of the adopted explanations can be checked, and general princi ples may be extracted. As an even more serious problem, however, it appears that the proper physical concepts for the development of a theoretically oriented biology have not hitherto been available. Classical mechanics and equilibrium thermody namics, for instance, are inappropriate and useless in some of the most essen tial biological contexts. Fortunately, there is now convincing evidence that the concepts and methods of the newly developed fields of nonlinear dynam ics and complex systems theory, combined with irreversible thermodynamics and far-from-equilibrium statistical mechanics will enable us to move ahead with many of these problems.