This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition a…
This open access book is a compilation of case studies that provide useful knowledge and lessons that derive from on-the-ground activities and contribute to policy recommendations, focusing on the relevance of social-ecological production landscapes and seascapes (SEPLS) to ecosystem restoration. Building on the concept of SEPLS, the Satoyama Initiative promotes landscape approaches as integrat…