Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental plant biology.
Ik heb een vraag over het boek:
‘Traditional Japanese Seasonings and Condiments - Ono, Minaka, Mouritsen, Ole G.’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
