In January we've been celebrating a miso month. In connection with this even I've invited a great personality to talk about the subject.
Ole G. Mouritsen is a professor at Department of Food Science of University of Copenhagen. He is also the president of Gastronomisk Akademi and the head of research and communication center Smag For Livet.
Enjoy our conversation!
Links to mentioned places, books and subjects:
Taste For Life – smagforlivet.dk
Danish Gastronomy Academy – gastronomisk-akademi.dk
Mouthfeel: How Texture Makes Taste (2017)
Life – As a Matter of Fat (2015)
Umami: Unlocking the Secrets of the Fifth Taste (2014)
Seaweeds: Edible, Available & Sustainable (2014)
Sushi: Food for The Eye, the Body, and the Soul (2009)
umami – wikipedia
kokumi – wikipedia
