Oct 5 2009
New book celebrates the Zen of sushi as a gastronomic art form
Sushi connoisseurs and novices alike will be delighted to indulge in Ole Mouritsen's new book, Sushi: Food for the Eye, the Body and the Soul, a beautifully photographed and philosophical guide for those who prepare and eat sushi.
Mouritsen, a professor of biophysics in Denmark with a long-standing interest in gastronomy and its scientific basis, says "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."
Mouritsen shares with readers his interest of sushi in Japanese culinary culture 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 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.
Armed with his scientific insights, the author demystifies the physical chemistry that underlies the handling and preparation of raw ingredients used to make sushi. The book's special features include:
*429 illustrations, 397 in color
*41 original watercolor images
*9 essays and 22 expositions on the science of cooking
*44 recipes for sushi and accompanying dishes
*Extensive glossary of Japanese terms and scientific terminology
*Comprehensive bibliography and index
Study reveals the role of eye movements in Parkinson's disease