{"id":5725,"date":"2010-06-11T06:00:35","date_gmt":"2010-06-11T10:00:35","guid":{"rendered":"http:\/\/www.geneveith.com\/?p=5725"},"modified":"2010-06-11T06:00:35","modified_gmt":"2010-06-11T10:00:35","slug":"bread-wine-and-umami","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/geneveith\/2010\/06\/bread-wine-and-umami\/","title":{"rendered":"Bread, wine, and umami"},"content":{"rendered":"\n<\/head>

No, this is not another post about the Sacrament.\u00a0 Flying home on United yesterday, I read an interesting article in the airline magazine on \u201cumami.\u201d\u00a0 Our tastebuds can perceive five different taste sensations, the combination of which\u2013along with texture and temperature\u2013constitutes all of the different flavors of foods.\u00a0 The five tastes are\u00a0 sweet, sour, bitter, salty, and \u201cumami,\u201d a Japanese word that I would translate as \u201csavory.\u201d\u00a0 It\u2019s that deep savory taste you get from a good steak or a piece of aged cheese.\u00a0 It\u2019s also found in mushrooms and tomatoes.\u00a0 For a pure hit, which isn\u2019t all that good-tasting by itself, taste some soy sauce, Worcestershire sauce, or MSG.<\/p>\n

The point is that\u00a0 umami needs to be complemented by other flavors to really taste good.\u00a0 After making that observation, the article said this:<\/p>\n

When combined with the acids or, more specifically, ribonucleotides isonine and guanosine\u2014found in fermented foods, from yeast-based bread to wine\u2014\u201cumami synergism\u201d occurs, flooding the mouth with an amped-up savoriness.<\/p><\/blockquote>\n

This is why bread and wine make food taste better!<\/p>\n

via Hemispheres Inflight Magazine \u00bb Flavor of the Month<\/a>.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

No, this is not another post about the Sacrament.\u00a0 Flying home on United yesterday, I read an interesting article in the airline magazine on \u201cumami.\u201d\u00a0 Our tastebuds can perceive five different taste sensations, the combination of which\u2013along with texture and temperature\u2013constitutes all of the different flavors of foods.\u00a0 The five tastes are\u00a0 sweet, sour, bitter, […]<\/p>\n","protected":false},"author":1281,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,33,40],"tags":[337,2274,2363],"class_list":["post-5725","post","type-post","status-publish","format-standard","hentry","category-food","category-nature","category-science","tag-bread","tag-umami","tag-wine"],"yoast_head":"\nBread, wine, and umami<\/title>\n<meta name=\"description\" content=\"No, this is not another post about the Sacrament.\u00a0 Flying home on United yesterday, I read an 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