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TASTE BUDDIES: Umami And The Redemption Of MSG
We're continuing our celebration of taste with another episode in our "Taste Buddies" series. Today: Umami.
In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.
Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to [email protected].
To manage podcast ad preferences, review the links below:
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
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In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.
Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to [email protected].
To manage podcast ad preferences, review the links below:
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
Learn more about sponsor message choices: podcastchoices.com/adchoices
NPR Privacy Policy
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By NPR
4.7
63816,381 ratings
We're continuing our celebration of taste with another episode in our "Taste Buddies" series. Today: Umami.
In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.
Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to [email protected].
To manage podcast ad preferences, review the links below:
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
Learn more about sponsor message choices: podcastchoices.com/adchoices
NPR Privacy Policy
In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.
Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to [email protected].
To manage podcast ad preferences, review the links below:
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
Learn more about sponsor message choices: podcastchoices.com/adchoices
NPR Privacy Policy
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