The Fifth Taste

Umami.  Glutamate.  Savoriness.  Deliciousness.

Tom Nealon makes the tongue-in-cheek case that umami was behind every historical upheaval.

Essentially, glutamate-rich foods trick the body into thinking that it’s consuming vast amounts of protein — which is extremely pleasant, even if it’s just broth.

This effect has not been lost on history’s empires —if religion is the opium of the masses, umami foods are the steak sandwich.  If your income, class, estate, or faith denies you regular opportunities to consume rich sauces and savory meats, you’ll reach for the nearest bottle of umami every chance you get.

Very fun read and educational throughout.  For example, did you know that the reason Worcestershire sauce (and by proxy, Caesar salad) tastes so good is due to the abundance of glutamate-rich anchovy paste contained within?

If you’ve wondered if there’s something miraculous, some sort of transmogrification, going on in your Caesar salad — drenched in anchovy dressing and covered in Parmesan — wonder no longer.

[Tom Nealon @ HiLobrow via the Browser]

[image via Fork You]
Advertisements

October 15, 2010. Tags: , , , , , , , . Reading.

Leave a Comment

Be the first to comment!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback URI

%d bloggers like this: