Selects: How Umami Works!

Looking back 300 years on, it’s easy to overgeneralize why the Salem Villagers decided to persecute (and execute) their neighbors. But as much as this story has become an American history chestnut, we still don’t understand why Salem lost its mind. Listen to this classic episode ... Show More

Get yourself ready to freak out with this year’s extra-freak Halloween freak-fest, starring the voice acting talents of Chuck and Josh. This year we feature stories from WW Jacobs and WF Harvey, both of whom, if they were alive, would love this episode.See omnystudio.com/listener ... Show More

Did a strange cryptid show up in Enfield, Illinois in 1973? Some people think so. DO YOU?See omnystudio.com/listener for privacy information. 

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. So could there be even more? This is the fourth episode of our six-part series, Making Sense. For more ... Show More

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.) Guests: Kumiko Ninomiya, biochemist and former di ... Show More

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (aka the Umami Mama), scientists finally accepted a fifth. As part of its Making Sense series, Vox’s Unexplainable podcast explores whether there could be even more ... Show More

Gastropod is excited to present this guest episode of Unexplainable. For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. So could there be even more? Lear ... Show More

A Japanese chemist identified umami in the early 1900s, but it took a century for his work to be translated into English. Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.See pcm.adswizz.com for ... Show More

amales are an ancient food imbued with limitless possibilities, tastiness, and... chemistry-based nutritional benefits? In this classic episode, Anney and Lauren get wrapped up in the long history and hot science of this Mesoamerican staple/comfort food.See omnystudio.com/listene ... Show More

Savory, chewy, and, above all, slurp-able, a delicious bowl of ramen is one of the triumphs of Japanese cuisine. That's also a bit odd, because, for most of Japanese history, heavy, meaty, wheaty noodle soup would have had no place in the archipelago's otherwise bland and mostly ... Show More

Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Colum ... Show More

In this episode from our archives, originally posted on September 16, 2020, The Curious Clinicians examined why the savory flavor umami is SO DELICIOUS. Dig in! Show notes: https://curiousclinicians.com/2020/09/16/episode-9-why-is-umami-so-delicious/ CME: https://vcu.cloud-cme.co ... Show More

We explore the world of Japanese cuisine and its role in boosting the nation’s profile around the globe. Monica Lillis sits down with London-based saké sommelier Erika Haigh and Monocle’s Copenhagen correspondent, Michael Booth, meets Mads Battefeld of Sushi Anaba. Plus: Gregory ... Show More