{"product_id":"9780231168915","title":"Umami : Unlocking the Secrets of the Fifth Taste (Arts and Traditions of the Table: Perspectives on Culinary History)","description":"\u003cp\u003eThe West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.\u003c\/p\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":48664543166699,"sku":"00000_00000_00000_00000","price":73.24,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9780231168915-1.jpg?v=1781613595","url":"https:\/\/kinokuniya.com.sg\/products\/9780231168915","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}