Ole G. Mouritsen's Books

Life - As a Matter of Fat

The Emerging Science of Lipidomics

By: Ole G. Mouritsen

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Life - As a Matter of Fat

The Emerging Science of Lipidomics

By: Ole G. Mouritsen

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.

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Page Count

273

Publisher

Springer Science & Business Media

Published Date

ISBN 10

3540270760

ISBN 13

9783540270768

Tsukemono

Decoding the Art and Science of Japanese Pickling

By: Ole G. Mouritsen,Klavs Styrbæk

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Tsukemono

Decoding the Art and Science of Japanese Pickling

By: Ole G. Mouritsen,Klavs Styrbæk

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

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Page Count

174

Publisher

Springer Nature

Published Date

ISBN 10

3030578623

ISBN 13

9783030578626

Octopuses, Squid & Cuttlefish

Seafood for Today and for the Future

By: Ole G. Mouritsen,Klavs Styrbæk

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Octopuses, Squid & Cuttlefish

Seafood for Today and for the Future

By: Ole G. Mouritsen,Klavs Styrbæk

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.

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Page Count

278

Publisher

Springer Nature

Published Date

ISBN 10

303058027X

ISBN 13

9783030580278

Seaweeds

Edible, Available, and Sustainable

By: Ole G. Mouritsen

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Seaweeds

Edible, Available, and Sustainable

By: Ole G. Mouritsen

Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.

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Page Count

306

Publisher

University of Chicago Press

Published Date

ISBN 10

022604436X

ISBN 13

9780226044361

Umami

Unlocking the Secrets of the Fifth Taste

By: Ole G. Mouritsen,Klavs Styrb¾k

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Umami

Unlocking the Secrets of the Fifth Taste

By: Ole G. Mouritsen,Klavs Styrb¾k

In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

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Page Count

282

Publisher

Columbia University Press

Published Date

ISBN 10

023116890X

ISBN 13

9780231168908

Sushi

Food for the Eye, the Body and the Soul

By: Ole G. Mouritsen

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Sushi

Food for the Eye, the Body and the Soul

By: Ole G. Mouritsen

It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

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342

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1441906185

ISBN 13

9781441906182

Mouthfeel

How Texture Makes Taste

By: Ole Mouritsen,Klavs Styrbæk

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Mouthfeel

How Texture Makes Taste

By: Ole Mouritsen,Klavs Styrbæk

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

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Page Count

424

Publisher

Columbia University Press

Published Date

ISBN 10

0231543247

ISBN 13

9780231543248

Computer Studies of Phase Transitions and Critical Phenomena

By: Ole G. University of Southern Denmark

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Computer Studies of Phase Transitions and Critical Phenomena

By: Ole G. University of Southern Denmark

This book is based on research carried out by the author in close collabora tion with a number of colleagues. In particular, I wish to thank Per Bak, A. John Berlinsky, Hans C. Fogedby, Barry Frank, S. 1. Knak Jensen, David Mukamel, David Pink, and Martin Zuckermann for fruitful and extremely stimulating cooperation. It is a pleasure for me to note that active interaction with most of these colleagues is still continuing. The work has been performed at several different institutions, notably the Department of Chemistry, Aarhus University, Denmark, and the Depart ment of Physics, University of British Columb~a, Canada. I wish to thank the Department of Chemistry at Aarhus University for providing me with splen did research facilities over the years. From May 1980 to August 1981, I visited the Department of Physics at the University of British Columbia and I would like to express my sincere gratitude to members ofthe department for provi ding me with excellent working conditions. My special thanks are due to Professor Myer Bloom who introduced me to the field of phase transitions in biological membranes and in whose biomembrane group I found an extre mely stimulating scientific atmosphere happily married with a most agreeable social climate. During the last two years when a major part ofthis work was carried out, I was supported by AlS De Danske Spritfabrikker through their Jubilreumsle gat of 1981. Their support is gratefully acknowledged.

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Page Count

211

Publisher

Springer Science & Business Media

Published Date

ISBN 10

3642697097

ISBN 13

9783642697098

Mouthfeel

How Texture Makes Taste

By: Ole Mouritsen,Klavs Styrbæk

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Mouthfeel

How Texture Makes Taste

By: Ole Mouritsen,Klavs Styrbæk

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424

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Columbia University Press

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ISBN 10

0231543247

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9780231543248

Sushi

Food for the Eye, the Body and the Soul

By: Ole G. Mouritsen

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Sushi

Food for the Eye, the Body and the Soul

By: Ole G. Mouritsen

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Page Count

330

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Springer

Published Date

ISBN 10

1441906177

ISBN 13

9781441906175

Seaweeds

Edible, Available, and Sustainable

By: Ole G. Mouritsen

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Seaweeds

Edible, Available, and Sustainable

By: Ole G. Mouritsen

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 simultaneously 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.

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Page Count

306

Publisher

University of Chicago Press

Published Date

ISBN 10

022604453X

ISBN 13

9780226044538

Book's by Ole G. Mouritsen

Life - As a Matter of Fat

Life - As a Matter of Fat

Tsukemono

Tsukemono

Octopuses, Squid & Cuttlefish

Octopuses, Squid & Cuttlefish

Seaweeds

Seaweeds

Umami

Umami

Sushi

Sushi

Mouthfeel

Mouthfeel

Computer Studies of Phase Transitions and Critical Phenomena

Computer Studies of Phase Transitions and Critical Phenomena

Mouthfeel

Mouthfeel

Sushi

Sushi

Seaweeds

Seaweeds

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