Published in Esquire magazine, October 5, 2018
Author: Joanna Rothkopf
“Forget everything you thought you knew about the needlessly-controversial ingredient.”
“After decades of junk science, and then good science disproving the junk science, and chefs and food writers promoting the good science, plus the reality that most of the world uses MSG every day without incident, most of us still can’t get over the idea that even a taste of the additive will somehow blind you, or make you tingle, or faint, or get super cranky.”
“One presenter at the World Umami Forum “explained the chemistry behind how glutamate occurs naturally in high levels in umami-rich foods like tomatoes and parmesan cheese, and then even higher in things that have been fermented or aged.”
