伝統的な日本の調味料と薬味:菜食中心の料理における旨味づけ<br>Traditional Japanese Seasonings and Condiments : Umamification in the Plant-forward Cuisine (2025. xviii, 208 S. XVIII, 208 p. 68 illus., 67 illus. in color. 235 m)

伝統的な日本の調味料と薬味:菜食中心の料理における旨味づけ
Traditional Japanese Seasonings and Condiments : Umamification in the Plant-forward Cuisine (2025. xviii, 208 S. XVIII, 208 p. 68 illus., 67 illus. in color. 235 m)

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  • 製本 Paperback:紙装版/ペーパーバック版
  • 商品コード 9783031909474

Full Description

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.

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