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Finding yourself cooking at home more as a result of “safer at home” guidelines related to the coronavirus?… Kick menu boredom to the curb by adding umami flavor to your favorite dishes. If you’re interested in ramping up the flavor…
Glutamate plays an important role in digestion by increasing salivation, signaling that a meal contains protein, and fueling the cells of the GI tract. Ever wonder what are the effects of monosodium glutamate (MSG) in your body after you eat…
Monosodium glutamate, aka MSG, sounds far from nature, but is it? To answer that, let’s look at what it’s made of, where it comes from, and what happens to it in your body. “Natural.” There’s no official definition for the…
TOKYO (July 2, 2018) – Umami, known as the savory taste, was discovered more than a century ago, yet recent research continues to document additional umami benefits. Currently underway is a year-long recognition of umami’s 110th anniversary since its extraordinary…
The first time I saw my grandmother salt her grapefruit I thought she was crazy. Then she had me try it. I was amazed that it didn’t taste salty! Instead, the salt brought out the sweetness in this fruit that,…
Umami, the proven fifth taste, has enjoyed a fascinating and stellar history since its discovery in 1908. One of the highpoints in umami’s 110-year timeline is the World Umami Forum, which took place in New York City, September 20-21, 2018….
“Umami Memorial” Symposium held at ACS Annual Meeting One hundred ten years after its discovery, umami celebrated its birthday in New Orleans during the annual meeting of the American Chemical Society (ACS), on March 18, 2018. Rather than cake and…
If you’re not up to speed on umami and its exquisite, savory taste, you can start on an “umami learning journey” by checking out these videos.
This year, like so many previous ones, probably started off with the oft-dreaded New Year resolutions. If you’re like millions of other people, weight loss was one of those resolutions. Far too many new year resolutions are made while in a…
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…
