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Glutamate news
The Wall Street Journal Online
Parmesan cheese has it. So does ketchup. It's umami, and it's changing the way
everyone from top chefs to Frito-Lay executives thinks about food. Article from the Wall Street Journal Online.
IGIS Newsletter
The latest IGIS Newsletter looks at the globalisation of taste preferences and how Asian influences
are calling for the development of 'food vocabulary' in the West. There are also press and book
reviews and a report on the Symposium on Vietnamese Culinary Culture and Umami Taste.
News archive
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