The relationship between umami and monosodium glutamate is symbiotic.
Washington, DC (PRWEB) September 20, 2013
At a time when umami is all the crave, there are few better opportunities to introduce a blog dedicated to the power of “savory taste” and the science behind it. MSGdish (MSGdish.com) is a new blog brought to you by The Glutamate Association serving up all things umami, which includes basic information about glutamate and monosodium glutamate (MSG), two major components of the sought-after, trendy taste.
Truth is, there have been a lot of misconceptions about the safety of MSG, and the folks behind MSGdish are a group of dedicated dietitians, food scientists and culinary experts who recognize the important role of MSG in impacting the umami taste. Umami (pronounced oo-ma-mee) is the hailed fifth basic taste that’s akin to the savory, meaty or brothy flavor that leaves mouths watering for more. It was actually discovered by a Japanese scientist in the early 20th century, but it wasn’t until recently that the Western world has embraced umami as a major food trend.
“The relationship between umami and monosodium glutamate is symbiotic, and it’s fascinating to observe umami’s widespread popularity while acknowledging the speculation surrounding MSG,” said Chef Chris Koetke, vice president of the Kendall College School of Culinary Arts and a contributing blogger. “MSG is scientifically proven to be safe, and its flavor enhancing qualities shouldn’t be ignored in the kitchen. It can be another powerful tool in the arsenal of the chef.”
Focusing on the science and history behind glutamate and MSG, MSGdish takes a creative “foodie” approach to exploring umami and savory foods. MSGdish hosts numerous educational videos for those seeking to learn more about umami and glutamates such as MSG. The blog also features umami-rich recipes and encourages visitors to comment and engage with its online community. In addition, the blog highlights timely news articles covering umami as the trending topic, such as two articles in the September 2013 issue of Wired magazine, including one called “Peak Umami” and another by renowned Chef David Chang discussing food science and “sources of umami flavors,” commenting that “MSG makes food taste delicious.”
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About the MSGdish Blog
MSGdish is a blog dedicated to providing important information about glutamate, monosodium glutamate (MSG) and the many culinary creations inspired by umami. MSGdish hosts a broad array of information about umami, glutamate, and MSG, as well as tidbits about food, taste and health. MSGdish is brought to you by The Glutamate Association. More information is available at http://www.MSGfacts.com.