Food in the news ...
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.
By KATY MCLAUGHLIN
December 8, 2007
Americans are taught from an early age that there are four basic tastes -- sweet, salty, sour and bitter. But what describes the taste of chicken soup? To an increasing number of chefs and food-industry insiders, the answer is "umami," dubbed "the fifth taste." First identified by a Japanese scientist a century ago, umami has long been an obscure culinary concept. Hard to describe, it is usually defined as a meaty, savory, satisfying taste.
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Oxford Word Of The Year: Locavore
November 12, 2007
The 2007 Word of the Year is (drum-roll please) locavore.
The past year saw the popularization of a trend in using locally grown ingredients, taking advantage of seasonally available foodstuffs that can be bought and prepared without the need for extra preservatives.
The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, arguing that fresh, local products are more nutritious and taste better. Locavores also shun supermarket offerings as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation.
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