“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?!
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.”
The ability to taste umami in food (the fifth taste) could be beneficial for overall health, particularly in older people, Japanese researchers suggest.
In a new study, published in the journal Flavour, scientists from Tohoku University Graduate School of Dentistry in Japan developed an umami taste sensitivity test and used it on 44 elderly patients. The taste tests revealed that the elderly patients who had lost their taste for umami also complained of appetite and weight loss.
Those who had problems tasting umami complained that food was no longer palatable and they were not eating normally.
To ring in the New Year with good tidings, and of course good seasonings, we’d like to share some words of wisdom from Dr. Harold McGee, featured in an article that was just published in Lucky Peach magazine.
Dr. Kathy Kolasa, a registered dietitian and Affiliate Professor in the Brody School of Medicine at East Carolina University addresses news about food and nutrition in The Daily Reflector (Reflector.com). This week she answers a question from a consumer about the safety of MSG and aspartame, with one of her medical students providing the research and a detailed response. For anyone who has read on the Internet about “life threatening maladies” from these two food ingredients, read on!