Commentary: Why isn't the flavor god's name more universal?

06/29/2007 | Japan Times, The

A Japanese scientist added the term "umami" to the basic tastes of sweet, sour, salty and bitter, but an expression for the savory or meaty flavor has yet to be developed in other languages. In this commentary, the writer wonders why there's no western term to describe the flavor of French beef bones into bouillon stock or aged Italian Parmesan cheese, which would both qualify as having a umami flavor.

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