Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine by Minaka Ono, Ole G. Mouritsen instant download

Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine by Minaka Ono, Ole G. Mouritsen instant download

This book is launched into the world at a time of global crisis for the world’s food systems where dramatic changes must take place in our eating behaviour to mitigate the anthropogenic impact of food production on the planetary climate and the world’s ecosystems. The global food systems are responsible for at least one-third of the impact on climate changes, involving the entire chain from food production, transport, storage, and processing to eating practices. Our current mode of food production has implied a significant loss in biodiversity, caused devastating effects on entire ecosystems, and led to the emission of excess nutrients and greenhouse gasses. The key global cycles of carbon, phosphorus, and nitrogen have been disturbed. At the same time, food waste from production to consumption is soaring.