Episode 127: MSG plus More Food Jokes from SNAP

Monday, April 22, 2019
We talk all about what mono-sodium glutamate is, also known as MSG, how it creates unami in food, and its crazy and racist history in the United States. We also welcome our friends from SNAP conference as they help us tell some more food jokes.

Let's taco 'bout it!

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Let's taco 'bout it!

  • Per Harold McGee, he talks about amino acids and how they contribute to flavor. Glutamic acid contributes to the meaty, savory, brothy, or umami (delicious) flavor.
  • Winter and Lee took a ramen class through Harmon's and they added kombu, aka seaweed, to beef broth, and that added to the umami flavor.
  • In 1908, the scientist Kikunae Ikeda isolated glutamic acid from seaweed or kombu.
  • Inosine monophosphate (IMP) and guanisine mono phosphate (GMP) was also discovered and both contribute to umami.
  • Aji-no-moto started manufacturing large amounts of MSG and was used worldwide.

Run Time: 40 minutes

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