Your Culinary World editors, Ana Kinkaid and Peter Schlagel, are delighted to share below the text of their recent presentation on the topic of umami from 2014 Pacific Coast Shellfish Association 68th Annual Conference in Vancouver, Washington.
Their presentation was made possible with thanks to Taylor Shellfish Farms, Nikken Foods USA and Green Paper Products.
Part 1 - The History and Heritage of the Fifth Taste
Part 2 - The Science and Chemistry of Umami in Cuisine
Part 3 - Tomorrow's Trends Today and the Dangerous American Diet
Part 4 - Marketing Magic and Dollars and Sense
Your Culinary World Copyright Ana Kinkaid/Peter Schlagel 2014
