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 "New Frontiers of Taste," Umami Symposium sponsored by the Umami Information Center (a non-profit organization, or NPO, based in Tokyo) was held at the San Francisco Hyatt Regency Embarcadero on July 21st.
Carried out in collaboration with ISOT(Inter-national Symposium on Olfaction and Taste), the event commemorated the 100th anniversary of the discovery of "umami," or "savoriness," by Dr.Kikunae Ikeda in Japan, and distinguished food scientists and writers came to celebrate the occasion. Scientific discussions of "umami," as well as a tasting party with foods by famous chefs were held, and the participants-who numbered about 250food-affiliated persons as well as general participants-asked questions of panelists and chefs; after which they thoroughly enjoyed the "savoriness" of some masterfully creative dishes through all of their senses.
Panelists in attendance to explain "umami science" included the Director of the Monell Chem-ical Senses Center, Gary Beauchamp, PhD; New-castle University Professor John Prescott, PhD; and the winner of many food writing awards, writer Harold McGee, PhD. In summary, they explained things like how "umami" is made; the chemical analysis of how the brain recognizes the five senses of deliciousness - sweetness, saltiness, spiciness, sourness, and "umami" - as they are tasted with the tongue; and how glutamic acid, the chief ingredient in "umami," was discovered 100 years ago in the soup stock of kombu seaweed. Currently "umami" is now be-ing put to good use worldwide in the production of seasonings.
At the tasting party, Tomas Keller, chef and manager of French Laundry, a famous Bay Area restaurant with more than two Michelin stars; owner-chef of AME and Terra, Hiro Sone; and Kunio Tokuoka, a chef at Kyoto Kitcho in Japan, all introduced various foods that brought out the taste of "umami." It was
a luxurious dinner that incorporated the comments of each chef, and included wine recommended by Master of Wine Tim Hanni.
The Umami Information Center was established as a company in 1982, and received certification as an NPO in 2007. With a basic mission of introducing "umami" science to the world, it is a group that is active on the internet, in publishing, in planning international conferences, and in contributing to academic conferences. lt currently has branch offices in New York and London.
http://www.umamiinfo.com/
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