Oh Mister Jive! Come on and hear. Sent for you yesterday and here you come today.
Umami (something around it)
last edited: Sat, 16 Feb 2019 08:10:21 +0100
History of glutamate production (2009, The American Journal of Clinical Nutrition)
#fermentation
!Cheese Forum
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Umami and the foods of classical antiquity (2009, The American Journal of Clinical Nutrition)
Basic Tastes (Wikipedia)
Umami (Wikipedia de)
Umami (Wikipedia en)
Monosodium glutamate (Wikipedia)
Glutammato che spaventa (2017, Bressanini)
Miti culinari 3: la sindrome da ristorante cinese (2008, Bressanini)
Pomodori Umami al glutammato (2008, Bressanini))
Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives (2017)
Consensus meeting: monosodium glutamate – an update (2007, European Journal of Clinical Nutrition)
Parmigiano-Reggiano (Wikipedia)
Edit: link update
In 1907 Kikunae Ikeda, a professor at the Tokyo Imperial University, began his research to identify the umami component in kelp. Within a year, he had succeeded in isolating, purifying, and identifying the principal component of umami and quickly obtained a production patent. In 1909 Saburosuke Suzuki, an entrepreneur, and Ikeda began the industrial production of monosodium L-glutamate (MSG).
#fermentation
!Cheese Forum
--
Umami and the foods of classical antiquity (2009, The American Journal of Clinical Nutrition)
Basic Tastes (Wikipedia)
Umami (Wikipedia de)
Umami (Wikipedia en)
Monosodium glutamate (Wikipedia)
Glutammato che spaventa (2017, Bressanini)
Miti culinari 3: la sindrome da ristorante cinese (2008, Bressanini)
Pomodori Umami al glutammato (2008, Bressanini))
Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives (2017)
Consensus meeting: monosodium glutamate – an update (2007, European Journal of Clinical Nutrition)
Parmigiano-Reggiano (Wikipedia)
Edit: link update
Manuel
Rafa Poverello
Alimentazione e quello che sta intorno
@Marshall Sutherland
Yes, it is not really an one-family format.
In Italy, at least in my region, this solution You can find on a buffet for parties. Typically the catering service breaks a half cheese form into many handy pieces.
The cheese serves as apéritif and is often combined with a glass of Prosecco. Or it serves at the end of the meal to "close the stomach" with a Grappa.
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Yes, it is not really an one-family format.
In Italy, at least in my region, this solution You can find on a buffet for parties. Typically the catering service breaks a half cheese form into many handy pieces.
The cheese serves as apéritif and is often combined with a glass of Prosecco. Or it serves at the end of the meal to "close the stomach" with a Grappa.
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Sophie
Not everyone's taste
Garum: Fermented Fish Sauce for the Ancient Roman Masses (2015, notechmagazine)
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#fermentation
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Garum (Wikipedia)
Fish sauce (Wikipedia)
Umami and the foods of classical antiquity (2009, The American Journal of Clinical Nutrition)
My collection about MICROBIOTA (in progress)
Fish fermentation allowed the ancient Romans to store their fish surplus for long periods, in a time when there were no freezers and fishing was bound to fish migratory patterns.
Garum: Fermented Fish Sauce for the Ancient Roman Masses (2015, notechmagazine)
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#fermentation
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Garum (Wikipedia)
Fish sauce (Wikipedia)
Umami and the foods of classical antiquity (2009, The American Journal of Clinical Nutrition)
My collection about MICROBIOTA (in progress)
Garum: la salsa malagueña de la antigua Roma
Los boquerones de la bahía malagueña eran el ingrediente principal del «garum», una salsa muy apreciada como condimento por los romanos
last edited: Thu, 14 Feb 2019 12:35:21 +0100
Paolo
Rotting Food can be Safe and Healthy
last edited: Tue, 23 Oct 2018 10:57:02 +0200
Fermentation is both low-tech and democratic. It can be a fundamental component of a sustainable food system
Vietnam's Low-tech Food System Takes Advantage of Decay (2017, LOW-TECH MAGAZINE)
Matjes eaten "the Dutch way"
Is fermentation really so effortless? The short answer is yes. Many recipes will call for two things: water and salt. At just a 1:50 ratio (2%) of salt to food, you can create an environment undesireable for all the bad bacteria and encourage all the good ones. Sauerkraut, kimchi, fish sauce, sriracha, and kosher dill pickles—are all made according to this principle.
#fermentation
M. Dent
Alexandre Hannud Abdo
Philipp
Sérgio F. de Lima
mrjive
Perhaps it is stuff more for foodies than for ("simple") cooks like me and you, or not ?
Why Noma's René Redzepi Believes Fermentation Is The Future Of Food (2018, Forbes)
Lacto-Fermented Blueberries (2018, The New Yorker)
#fermentation
Why Noma's René Redzepi Believes Fermentation Is The Future Of Food (2018, Forbes)
Lacto-Fermented Blueberries (2018, The New Yorker)
#fermentation
Haakon Meland Eriksen (Parlementum)
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease (Review)
Nutrients 2019, 11, 1806; doi:10.3390/nu11081806
Nutrients 2019, 11, 1806; doi:10.3390/nu11081806
last edited: Wed, 23 Oct 2019 16:06:46 +0200
Norwegian cuisine used to be all about fermented food, see https://edition.cnn.com/travel/article/norway-traditional-dishes/index.html
