Fake meat is often associated with a tough, flavorless texture that is added to dishes to provide protein. However, fake meat is no longer just glutinous balls or tofu hidden beneath sauces. From plant protein derived meats to in vitro preparations, there is much more to synthetic meat than what meets the tongue. Replicating meat … Continue reading
Imagine taking a bite of your favorite food. Is it sweet? Salty? Does it have a sour bite or a hint of bitterness? Maybe even a touch of savory umami? Every time we eat, our taste buds sample these five basic taste qualities. Taste receptors decorating the surface of each taste bud interact with specific … Continue reading
Chemistry professor Michelle Francl challenges our culture of chemophobia, while Harold McGee addresses some common misconceptions about “Chinese restaurant syndrome” and MSG. Continue reading
If you have ever enjoyed the savory flavor of soy sauce or the rich, full flavor of Parmesan cheese, then you have experienced the taste sensation known as umami. The term “umami” was first coined in 1908 by Dr. Kikunae Ikeda to describe the unique savory taste of seaweed broth [1,2]. Although umami was initially … Continue reading
