Dashi, seaweed, fish sauce, cooked tomatoes … and especially Vegemite.
All are rich in umami flavours.
(Originally posted on Sensorium, July 9 2014)
While sweet-sour-bitter-salty flavours were identified as basic flavours thousand of years ago, writes Larissa Dubecki, umami was not identified until 1909.
The person who identified and named the flavour was Japanese professor Kikunae Ikeda, who then turned entrepreneur, establishing a factory producing monosodium glutamate (MSG), which is a concentrated crystalline extract of one type of glutamate and is widely used as a flavour booster in food. (See this link to the Japanese Patent Office.)
Even though the flavour was identified over 100 years ago, it is only now widely coming into public recognition in the West. In fact, Dubecki, writing in the Sydney Morning Herald, announced that 2014 is the “year of umami”.
What exactly is umami?
Posted in Science
Tagged Barb Stuckey, culture, dashi, flavour, glutamate, hamburger, ketchup, miso, MSG, mushroom, pleasure, receptor, salty, senses, soy, umami
So many kinds of textures in this dessert–
whipped cream, melting ice cream, jelly, kiwi fruit and crispy biscuit.
(Originally posted on Sensorium, February 3 2014)
“Most people wildly underappreciate how much their sense of touch influences what they eat”, claims Barb Stuckey in Taste: What You’re Missing (p. 82).
“Mouthfeel” is the word for the touch sensations generated when we eat.
The earlier post “SWEETNESS (AND DEATH)” notes that our sense of taste isn’t confined to our mouth. We also have taste receptors in our pancreas and intestines, for instance.
Similarly, our sense of touch is very diffuse, registering on the surface of our bodies as well as deep within—and often in tandem with other senses.
Posted in Science
Tagged astringent, Barb Stuckey, contrast, culture, Diane Ackerman, fatty, flavour, mouthfeel, nerve, pleasure, receptor, sensation, sight, smell, texture, tongue, touch
some people crave them, and other people find them unbelievably awful.
(Originally posted on Sensorium, January 27 2014)
“Eating bitter”: in Chinese culture, the phrase refers to “necessary suffering to get to a better end”—a resigned, determined reaction to the vicissitudes of life.
John Thorne, in his essay “Reflections on a Tin of Vienna Sausages”, understands the phrase in a more head-on, assertive way, as meaning “to endure bitterness by wilfully eating it” (p. 187).
Although the two interpretations are different, both of them link the emotion of bitterness with the flavour.
-Continue reading …>
Posted in Family Food, Science
Tagged Barb Stuckey, bitter, bitter melon, culture, emotion, fatty, healing, poison, receptor, salty, senses, sour, sweet, tongue, umami