Ole G. Mouritsen Livres

Presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. Emphasizes the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Shows how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nano-technology and biomedicine are also described.

"Sushi for the Eye, the Body, and the Soul" by Ole G. Mouritsen explores the cultural history and scientific intricacies of sushi, blending insights from his culinary experience. This informative and aesthetically pleasing book offers clear instructions on preparation and presentation, making it a captivating resource for sushi enthusiasts.

Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.

Focusing on the environmental and health advantages of a plant-forward diet, this book offers a variety of enticing recipes that inspire readers to embrace sustainable food systems. It serves as a practical guide for anyone looking to transition to a plant-rich diet while ensuring that flavor remains a priority.

The 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.

Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.

In the tradition of their book, Umami, Ole G. Mouritsen and Klavs Styrbæk have succeeded in explaining another gastronomic concept in an exciting and accessible way. This book will establish mouthfeel as a major factor for chefs to think more about and diners to appreciate. - Gordon M. Shepherd, author of Neurogastronomy

In den vergangenen Jahrzehnten hat sich Sushi von einer eher exotischen Speise hin zu einer weltweit bekannten Speise entwickelt. Der Dane Ole G. Mouritsen hat sich uber viele Jahre sich als Wissenschaftler und Hobbykoch ein ungeheures Wissen uber Sushi angeeignet, deren interessanteste und faszinierendste Facetten er in diesem Buch zusammengetragen hat. Das Buch ist eine einzigartige Mischung aus Kultur und Geschichte, Chemie und Sensorik, Lebensmittelkunde und Rezepten. Mouritsen kombiniert in diesem Buch die Faszination des Fremden mit einfachen Rezepten fur die Zubereitung; Prosa und wissenschaftliche Darstellung vereinen sich in diesem ungewohnlichen Werk, so dass Sie beim Schmokern sicherlich Lust auf sofortigen Sushi-Genuss bekommen."