Sushi: Food for the Eye, the Body and the Soul

In ongoing many years, sushi has gone from being a somewhat colorful dish, eaten by generally not many outside of Japan, to a standard feast for some over the world. It is rapidly assembling the consideration of gourmet specialists and nutritionists all over. It has even advanced into various home kitchens where individuals have persistently sharpened the specific specialty needed to set it up. Few have been more sensitive to this surprising progress than Ole G. Mouritsen, a regarded Danish researcher and novice cook who has had a long lasting interest with sushi's focal function in Japanese culinary culture.

Sushi for the eye, the body, and the spirit is an exceptional melange of a book. In it, Mouritsen talks about the social history of sushi at that point utilizes his logical ability to deconstruct and clarify the perplexing science of its numerous inconspicuous and sharp taste sensations. He likewise offers bits of knowledge from long periods of sharpening his own specialty as a sushi culinary expert, itemizing how to pick and plan crude fixings, how to choose which instruments and strategies to utilize, and how to organize and introduce different dishes.

Sushi is powerful for the two its effortlessness and the entrancing exhibition craftsmanship viewpoints that go into its planning. With clear composition and direct guidelines, Mouritsen takes a gander at each aspect of sushi in a book that is as available as it is useful, as helpful as it is entertaining.

About the Author

Professor of biophysics, University of Southern Danemark, Director, MEMPHYS - Center for Biomembrane Physics, Adjunct professor, Helsinki University of Technology

Principal Areas of Research: Statistical mechanics and thermodynamics, computer simulation techniques, phase transitions and critical phenomena, biomembrane physics and chemistry, surface and interface physics, materials science, nano-science, drug delivery

Published more than 300 original research articles, reviews and scientific reports; the monographs: Computer Studies of Phase Transitions and Critical Phenomena (Springer-Verlag, 1984); Life - as a Matter of Fat. The Emerging Science of Lipidomics (Springer Verlag, 2005); Sushi. Lidenskab, videnskab & sundhed (Jepsen & Co, Copenhagen, 2006); Co-edited four books on biophysics.

Awards: Gold Medal in Chemistry, Aarhus University, 1975; A/S De Danske Spritfabrikker's Centennial Award, 1981; Kirstine Meyer født Bjerrum's Mindelegat, 1984; Villum Kann Rasmussen's Research Prize, 1990; NKT Research Prize, 1998, for research achievements in soft condensed matter and biological physics; Hasselblad Foundation Research Award 1998; National Danish Research Communication Prize 2007; University of Southern Denmark Research Communication Prize 2007; Royal Society of Chemistry Bourke Award and Silver Medal 2008; European Lipid Science Award 2011.

Even though not written by a Japanese person, this is the most thorough sushi treatise available. Mouritsen has a complete understanding of all aspects of making and eating sushi, as well as the cultural and spiritual side. Highly recommended!! --Bododio

This is really good book, but it's NOT a light read! It goes into the science (like molecules and stuff) about the food. But I think it has a nice balance between the scientific and artistic value of sushi. The pictures are fabulous! --The star lord

You need a science degree, preferably in chemistry, to understand the technical jargon but skipping the high tech content does not diminish the books excellence in understanding Sushi. Illustrations are beautiful. Having degrees in chemistry and having lived in Japan, I enjoyed the book at several levels. --Kozi

Sushi: Food for the Eye, the Body and the Soul