Culinary artist led to scientific discovery

11/5/2007 | National Public Radio

Auguste Escoffier, famed Parisian chef of the late 1800s, invented a delectable sauce that no one could identify based on the four accepted tastes: sweet, sour, bitter or salty. It took a Japanese chemist to identify "umami," known scientifically as glutamic acid, prompting the discovery that there is indeed a fifth human taste.

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