Sushi -Zen, passion, science & wellness Sushi and Zen What is sushi? • Some sushi raw ingredients: avocados, sushi rice, seaweed, raw salmon, and a piece of cooked octopus.Some of the tools used in the preparation of sushi.xv ishes the body but also enriches the brain and delights the senses. It revolves around a type of food in which the quality of the raw ingredients, their taste, the chemical composition, the physical texture, and the overall aesthetic impact are inseparable and equally important entities. his book tries to write its way to a deeper understanding of what gastrophysics could become.A number of people have been important for me in my journey towards the completion of this book. First, I am grateful to my mentor, collaborator, and friend of many years' standing, Professor Myer Bloom, who introduced me to sushi in Vancouver in 1980, both at the sushi bar and in his home. My wife Kirsten and our children, Julie and Jonas, through their never wavering interest in, and insatiable appetite for, sushi have been a driving force behind my experimentation with the preparation of the family's weekly sushi dinner. hroughout these years, sympathetic ish sellers and sushi chefs have given me consistent and indispensable support.Most recently, contact with Claus Skovsted and Søren Gordon at bar'sushi and Goma in Odense, Denmark, have been a source of inspiration. Over and above this, Claus and Søren generously prepared sushi for some of the illustrations in the book. Head chef Jacob Jo Jørgensen cooperated in a photo session at Sticks 'n' Sushi in Copenhagen. Yoshikata Koga and Motomu Tanaka kindly assisted me with the use of kanji, the Chinese characters used in the modern Japanese logographic system. Carl h. Pedersen undertook critical proofreading with particular reference to chemistry-related aspects of the book. Midori Fischer from Nihonjinkai, he Japanese Society of Denmark, gave me invaluable guidance and help in the correct use of Japanese expressions. Julie Drotner Mouritsen, Kirsten Drotner, Per Lyngs Hansen, Ulla Lauritsen, and Amy Rowat read through various versions of my original manuscript and provided me with good and constructive feedback. I owe thanks to the members of he Gastrophysical Society who have shared with me their vast interest in delving into the scientiic mysteries of food. I am indebted to my Springer editor Maria Bellantone for her instant and continuous enthusiasm for the project of producing an English edition of the book. Finally, my sincere thanks go to my good friend Mariela Johansen, who shares my passion for sushi and who took the initiative to translate the book into English. She has undertaken this task with an admirable scrutiny and professionalism and the book has greatly improved in her hands.Sushi is ish or shellish on balls of vinegared, cooked rice.

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nexusstc/SUSHI Food for the eye, the body & the soul/7bdcb02101944e85f94b19d36635890b.pdf

zlib/Cookbooks, Food & Wine/Ole G. Mouritsen/Sushi: Food for the Eye, the Body and the Soul_2530448.pdf

Mouritsen, Ole G.

United States, United States of America

2., Boston, MA, Massachusetts, 2009

New York, Sept. 2009

2, New York, ©2009

2010, PS, 2009

lg1337977

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MiU

<p>"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."<br>
Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston<br>
"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."<br>
Dr. Ian C. Forster, April, 2011<br>
• • •<br>
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.<br>
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.<br>
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.</p>

"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 chefClio 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.
Erscheinungsdatum: 29.09.2009

" 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.

"Sushi is a food that nourishes the body, enriches the brain, and is a delight for the eye. Sushi is a healthy food, in which the quality of the raw ingredients, the taste, the chemical composition, the physical texture, and the aesthetic presentation are inseparable entities. Sushi is a food where the pleasure taken in its preparation and the artistry of the presentation are just as important to the whole experience as the meal itself. Sushi encompasses passion, science, and well-being. Sushi is Zen'. A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book in which Ole Mouritsen shares with the reader both his passion for it and his knowledge of its scientific underpinnings. In the last few decades, sushi has established itself as an important contributor to international cuisine and is slowly making its way into the home kitchen. Based on his own experience as an amateur chef, the author offers inspiring insights into how one can easily create an enjoyable, harmonious meal, how to choose and prepare raw ingredients, which techniques and tools to use, and how to arrange and present the various dishes"--EBL

2015-04-28