Sensitivity to monosodium glutamate (“MSG”) was virtually unheard of before it was given a name back in the 70’s. “Chinese restaurant syndrome,” so named for two reasons: A 1968 letter to the editor of the New England Journal of Medicine…
Chef Chris Koetke, Vice President of Kendall College School of Culinary Arts, has been out and about talking umami and MSG with culinary professionals, academics and students. At a Science of Food event at the Center for the Advancement of…
If you’re not familiar with the general health benefits of the DASH diet, you are not alone. It is NOT one of those fad diets that comes and goes, or a quirky diet plan that is touted by celebrities. Quite…
When my love of ketchup first began, little did I know that it was likely in part because of my love of tomatoes, which provides an undeniable umami taste. Ketchup is probably my favorite condiment. I use it in cooking…
The International Food Information Council Foundation (IFIC) has published an informative fact sheet titled “Monosodium Glutamate (MSG): From A to Umami.” The fact sheet, which has been favorably reviewed by the American Association of Nurse Practitioners, can be downloaded here….
Researchers at the University of Sussex in the United Kingdom, have demonstrated that umami seasoning – a combination of monosodium glutamate (MSG) and inosine 5′ monophosphate (IMP) – not only made their test dish (soup) more tasty and appetizing but…
David Chang, the renowned chef and owner of Momofuku restaurant group, often speaks about umami taste and MSG, addressing what he considers the vilification of MSG head-on. Watch his lively and provocative presentation from a few years ago at MAD…
