German potato soup is a traditional soup first enjoyed throughout Germany and now all over the world. As with many potato dishes, recipes vary widely so there is no one typical German potato soup. Thanks to the potatoes this recipe is rich in glutamate, which is the purest taste of umami.
“Tasty” is one well-rounded book, in the way that it explores the sense of taste and our human food preferences from a variety of angles, including biology and metabolism, evolutionary science, basic and not-so-basic food science, and modern food technology/product development. What could be better than a book all about deliciousness?!
Is this you?: Gobbling down lunch in your car so you have time to run an errand. … Inhaling (that is my term for eating too fast!) a piece of delicious homemade pie, and afterwards you don’t even recall what it tasted like. … Scarfing down half a bag of stale chips because you skipped lunch and are ravenous.
Well, maybe it’s time to slow down and pay more attention to what you are putting in your body! “Mindful eating” has been discussed at length in health professional circles for some time, but many consumers are not sure of exactly what that means and the benefits of doing so.
Nightline on ABC News explored what’s behind the umami food trend, in a segment on Feb. 18 titled “Unlocking the Secrets of Flavor with Umami.”
Umami enjoys lots of ink in the popular press because consumers have discovered what chefs have known for a long time—the umami taste makes foods taste more delicious. What many folks don’t realize is that the umami taste is about more than savory stews and to-die-for burgers. Our ability to detect the umami taste has health significances as well. A new study published in the journal, Flavour, points to several roles for the umami taste in human health, especially for older people.