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“Umami Memorial” Symposium to be held at ACS Annual Meeting in March TOKYO (March 7, 2018) – One hundred ten years after its discovery, umami will celebrate its birthday in New Orleans during the annual meeting of the American Chemical…
Twenty-five years ago, a television channel dedicated solely to food came into our homes. Yes, the Food Network. At the time, the concept of watching culinary experts (24/7 no less) sharing their skills and knowledge — live and via video…
Another year has passed us by so it’s time to make the oft-dreaded New Year resolutions. If you’re like millions of other people, weight loss will be a part of those resolutions. Far too many new year resolutions are made…
by Keith-Thomas Ayoob, EdD, RD, FADA; posted on the MSGdish blog on September 28, 2017. Dr. Ayoob is an internationally known nutritionist and an Associate Clinical Professor of Pediatrics at the Albert Einstein College of Medicine. Sensitivity to monosodium glutamate…
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…
Ketchup is probably my favorite condiment. I use it in cooking (e.g., meatloaf, my famous baked beans, let’s not forget sloppy Joe’s), on sandwiches (a must-have on grilled hot dogs and hamburgers) and in a variety of other ways (I…
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…
