{"id":1995,"date":"2024-08-13T07:46:05","date_gmt":"2024-08-13T07:46:05","guid":{"rendered":"https:\/\/news.godj.com\/reel\/what-is-umami-and-msg-the-food-chain-podcast-bbc-world-service\/"},"modified":"2024-08-13T07:46:05","modified_gmt":"2024-08-13T07:46:05","slug":"what-is-umami-and-msg-the-food-chain-podcast-bbc-world-service","status":"publish","type":"post","link":"https:\/\/news.godj.com\/reel\/what-is-umami-and-msg-the-food-chain-podcast-bbc-world-service\/","title":{"rendered":"What is umami and MSG? &#8211; The Food Chain podcast, BBC World Service"},"content":{"rendered":"<p><iframe  width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/1sFHBsLJzJg?autoplay=1\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>Sweet, sour, salty, bitter and&#8230; umami. Have you heard of the fifth taste?<\/p>\n<p>Click here to subscribe to our channel \ud83d\udc49\ud83c\udffd https:\/\/bbc.in\/3VyyriM<\/p>\n<p>Umami, meaning &#8220;delicious flavour&#8221; in Japanese, was discovered by a chemist in Japan in 1908, but it took nearly 100 years for it to be recognised as a fifth distinct taste by scientists. It is described by many as a savoury or meaty flavour.<\/p>\n<p>In this programme, Ruth Alexander learns about the chemist who first discovered umami, and the industrially produced version he created &#8211; monosodium glutamate, or MSG. It\u2019s a food additive that\u2019s been the subject of health scares, but today it\u2019s one of the most tested additives in our food and is considered to be safe for consumption.<\/p>\n<p>Yukari Sakamoto, trained chef and food tour leader in Tokyo, explains how umami features in Japanese cuisine. She says miso soup is one of the best examples of maximum umami flavour. Professor Barry Smith, Director of the Centre for the Study of the Senses in the UK, explains the science behind umami and MSG. Calvin Eng, chef and owner of Bonnie\u2019s restaurant in Brooklyn, New York, is one of a number of chefs trying to rehabilitate MSG\u2019s reputation &#8211; he uses it not just in savoury dishes, but also desserts and drinks.<\/p>\n<p>0:00 The origins of umami<br \/>\n4:47 Scientists confirm a fifth taste<br \/>\n6:54 More sources of umami<br \/>\n9:37 The history of MSG<br \/>\n14:23 Cooking with MSG<br \/>\n19:04 MSG on the menu<br \/>\n22:53 Is MSG staging a comeback?<\/p>\n<p>Check out more podcasts and videos to do with food here \ud83d\udc49\ud83c\udffd https:\/\/www.youtube.com\/playlist?list=PLz_B0PFGIn4ekx8MD3UAALhueWRBV1_7p<\/p>\n<p>If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk<\/p>\n<p>Presented by Ruth Alexander. Produced by Beatrice Pickup.<\/p>\n<p>More from The Food Chain: https:\/\/www.bbc.co.uk\/programmes\/p028z2z0<\/p>\n<p>&#8212;&#8212;&#8212;&#8212;&#8212;-<br \/>\nThis is the official BBC World Service YouTube channel.<br \/>\nIf you like what we do, you can also find us here:<br \/>\nInstagram \ud83d\udc49\ud83c\udffd https:\/\/www.instagram.com\/bbcworldservice<br \/>\nTwitter \ud83d\udc49\ud83c\udffd https:\/\/twitter.com\/bbcworldservice<br \/>\nFacebook \ud83d\udc49\ud83c\udffd https:\/\/facebook.com\/bbcworldservice<br \/>\nBBC World Service website \ud83d\udc49\ud83c\udffd https:\/\/www.bbc.co.uk\/worldserviceradio<\/p>\n<p>Thanks for watching and subscribing!<br \/>\n#BBCWorldService #WorldService #umami #senses #food #TheFoodChain #msg<br \/>\n<br \/><a href=\"https:\/\/www.youtube.com\/watch?v=1sFHBsLJzJg\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sweet, sour, salty, bitter and&#8230; umami. Have you heard of the fifth taste? Click here to subscribe to our channel \ud83d\udc49\ud83c\udffd https:\/\/bbc.in\/3VyyriM Umami, meaning &#8220;delicious flavour&#8221; in Japanese, was discovered by a chemist in Japan in 1908, but it took nearly 100 years for it to be recognised as a fifth distinct taste by scientists. [&hellip;]<\/p>\n","protected":false},"author":4155150479,"featured_media":1996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[9],"tags":[1838,15,369,1361,1839,1834,1368,772,1367,1830,1366,1836,1835,328,1362,1363,1840,1833,1832,1829,1831,1365,1364,1837],"class_list":["post-1995","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-history","tag-barry-smith","tag-bbc","tag-bbc-documentary","tag-bbc-world-service","tag-calvin-eng","tag-cooking","tag-docs","tag-documentaries","tag-explainers","tag-food","tag-investigations","tag-miso","tag-msg","tag-podcast","tag-podcasts","tag-radio","tag-ruth-alexander","tag-senses","tag-taste","tag-the-food-chain","tag-umami","tag-world-service","tag-world-service-radio","tag-yukari-sakamoto","post_format-post-format-video"],"_links":{"self":[{"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/posts\/1995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/users\/4155150479"}],"replies":[{"embeddable":true,"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/comments?post=1995"}],"version-history":[{"count":0,"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/posts\/1995\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/media\/1996"}],"wp:attachment":[{"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/media?parent=1995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/categories?post=1995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.godj.com\/reel\/wp-json\/wp\/v2\/tags?post=1995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}