MSG is a key way to get that coveted, hearty umami flavor. It’s also the subject of a number of stereotypes, many of which revolve around Asian cuisine. But there is much more to monosodium glutamate than these misconceptions.
As part of Asian Pacific American Heritage Month, Grace Yek, Chair of the Cincinnati State Culinary and Food Science Program, is attending the Cincinnati Edition to preview a talk she will give on May 21 in collaboration with the Cincinnati Museum Center will keep breaking down the history, cultural context, science, and more. Uses of MSG.
Hear the Cincinnati Edition live at 12:00 PM MF. Audio for this segment will be uploaded after 4 p.m. ET.
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