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Found 2 results

  1. 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.
  2. When worlds collide! Articles this long can be an eye strain to read on screen, so I recommend downloading and printing the .pdf: The Ketchup Conundrum I am delighted to post this Malcolm Gladwell piece, which is typically not something you would find on a food-focused board. I ran into it via my Kindle reading of What The Dog Saw; this is one of several essays contained within that compilation. The article hails back from 2004, and offers a fascinating dive into notions of consumer choice and palate physiology. Sections 4 and 5 provide fresh glimpses into market research practices, flavor amplitude studies, and the history behind America's favorite condiments. (in heinz) (we trust?)
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