If you want to learn about umami, glutamate, veal stock and Auguste Escoffier, check out this story about Chapter 3 of my book on Morning Edition. It was a special thrill getting to do this with Robert Krulwich, who has long been one of my favorite science reporters.
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One of the most frequent questions I get when speaking about my book is the MSG question. My talk is about L-glutamate, the taste of umami and veal stock (it makes a little more sense if you've read the book) and, before I get to the punchline, I'm inevitably interrupted by someone insisting that…
Dashi, a Japanese stock made from kelp and dried fish, is going mainstream. It's suddenly appearing on the menus of all sorts of fancy restaurants, many of which have little to do with Japanese food. The reason? Umami.
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I visited the Cambridge Google offices last month and talked about Escoffier, umami, Kanye West and the plasticity of dopamine neurons:
I'm a ketchup fiend. When I was a little kid, I was famous for squirting my plastic bottle of Heinz on everything, from spaghetti to vanilla ice cream. I've seen become slightly less disgusting - I no longer eat frozen dairy products with the condiment - but I still go through a disturbing number…
I heard it in the car this morning! Good for my kids to get up late this morning so the timing was perfect. A very cool story!
^oh god, you've reproduced
I heard it on my way to work this morning as well! Close to the end, I heard a mention of "Proust was a Neuroscientist" and I finally clued into why this was a vaguely familiar topic. The ME segment was so fascinating that when I got to work, I sat in my car to listen through to the end. And now I crave veal stock . . . . . mmmmm, deliciousness.
Awesome! I've absolutely loved Robert Krulwich ever since I heard him on Radio Lab (if you're not listening to this show, you need to be), so needless to say, I'm jealous. Anyway, kudos.
Great piece on Morning Edition. Your insights and Krulwich's sense of radio were a perfect combination. What a great way to wake up.