Why are people suddenly so interested in taste, especially umami?
There’s been an increasing interest in Asian flavors and food in the last 20 or 30 years, which is cresting today. Umami is a concept that’s become popular. Some well-known chefs, like Nobu, have put umami on the map by cooking in a way where we can contrast Western and Eastern cooking flavors. Why should we care about taste? If it tastes good, isn’t that enough for most people? If you enhance your palate, you’ll be better able to taste the difference between a grass- fed burger and a factory farm burger. Some people will say, “an idiot can taste the difference.” But you need an educated palate for your health, for the environment, and to enjoy your food. What is umami? It means “deliciousness” in Japanese. In terms of how you perceive your food, it’s a major flavor enhancer. [Japanese chemist] Ikeda synthesized glutamate and found that it added a certain deliciousness to food. When you cook something, proteins break down, and different amino acids are released. It enhances its savory
