Interesting talk from David Chang at the MAD symposium about umami and MSG. I been think a lot about this lately because it's so ubiquitous in East and Southeast Asian food. Not since the chili pepper, has an ingredient spread so rapidly through so many food cultures in so short a time period. Here is the link to the 23 minute video. I have many more thoughts on this subject, but no time to post at this moment, perhaps later.