Umami is the fifth flavour to join the rather elite circle of our basic tastes alongside sweet, sour, salty and bitter. But what is this meaty, brothy flavour that even cats are crazy about?
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Like many food debates, this one is tangled up in culture, history and power.
Influencer culture is not a thing of the past, and yet the movers and shakers of post-revolutionary France are proof that writing lifestyle columns and trending is a centuries-old pursuit.
From Spartan feasts to Sunday brunches, the way we eat has transformed since our hunter-gatherer ancestors first shared meals around the hearth.
The popularity of the Mediterranean diet reveals a society in crisis, because it is the opposite of our way of life.
No one would think of eating an endangered animal like the Iberian lynx. So why do we still eat eels?
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.
Culinary invention is a reinterpretation of heritage. The success of the tourtine in this pandemic year suggests that we feel the need to rethink the traditional dishes of the holiday season.
Pioneering chefs from Bolivia to Brazil are stepping out of the kitchen and into public service. The ‘social gastronomy’ movement uses food to create jobs, prevent violence and boost economies.
Technology has redefined astronomy. Pioneering telescope designs have allowed astronomers to unravel ever more complex questions about the universe and its mysteries.
Science shows us that food tastes different depending on the circumstances in which you eat it.
Top contributors
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Lecturer in Culinary Arts & Gastronomy, Auckland University of Technology
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Professor of Experimental Psychology and Lecturer, University of Oxford
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Enseignante-chercheuse, GEM
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PhD Reseacher in the Department of History, European University Institute
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Investigador Científico CSIC, Estación Biológica de Doñana (EBD-CSIC)
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Lecturer in Product/Industrial Design, Cape Peninsula University of Technology
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Scholar in Residence, American University School of International Service
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Postdoctoral research fellow, Université du Québec à Montréal (UQAM)
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Senior Lecturer in Culinary Arts & Gastronomy, Auckland University of Technology
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Professeure, Études françaises, Concordia University