|
Glutamate news
Best in the World explore New Frontiers of Taste
Cheltenham Festival of Science
Thursday 9th June 2005
The New Frontiers of Taste event at this year's Cheltenham Festival of Science
provides a unique opportunity for a dialogue with the world's leading explorers
in the
science of taste and the sensations associated with our fifth taste - umami.
Taking part in this evening of sensory and culinary insight will be 3-star Chef
and
proprietor of the best restaurant in the world Heston Blumenthal, Edmund Rolls,
Professor of Experimental Psychology at Oxford University and expert in the
brain's
response to taste, Ichiro Kubota, Head Chef of UMU, the first Kyoto-style
Japanese
restaurant in the UK, Stefan Gates, BBC presenter, food writer and gastronaut,
and
Xavier Chapelou and Jean-Louis Naveilan, French sommeliers whose goal is to
change the way we think about saké! Professor Kathy Sykes will chair the event,
with a mission to encourage active participation by the audience!
International Glutamate Information Service, together with Umami Information
Center, is delighted to be sponsoring this event. Despite being discovered
almost
100 years ago, knowledge and understanding of umami is still in its infancy in
the
West. However, for taste scientists and some of the world's more innovative
chefs
umami provides opportunities to explore what makes some of our most distinctive
food experiences pleasurable and exciting.
Event and Booking Details
New Frontiers of Taste
Thursday 9th June
7.30-9pm
Cheltenham Festival of Science
Phone: 01242 227 979
Email: boxoffice@cheltenham.gov.uk
http://www.cheltenhamfestivals.org.uk
For further information about the event please contact: enquiries@glutamate.org
International Glutamate Information Service
PO Box 38550, London, SW1E 5WP
About Umami
Umami is term coined by a Japanese scientist almost 100 years ago, to describe the
distinctive taste of the amino acid glutamate. The receptors which enable us to taste
umami were identified as recently as 2002. Umami is now recognised as the fifth
taste, quite distinct from sweet, sour, salt and bitter.
Glutamate, one of the amino acid building blocks of protein, occurs naturally in
virtually all protein containing foods. Essential for a healthy metabolism,
glutamate is
produced by our bodies and is found in abundance in mother's milk. In food, its role
is to make food taste delicious. As foods ripen or mature the levels of
glutamate rise
making the food taste even better. Ripe tomatoes, mature cheese and cured ham
are all rich in glutamate and the distinctive taste of umami.
Back to the News Archive
|
