On the tip of our tongues

Monday’s Mind Menu looks at Umami: our 5th Taste.

This is why we love the funky tastes; the gravies and mushrooms, stinky cheeses and parmesan cheese.

“Escoffier, the legendary 19th-century French chef who invented veal stock, felt sure that a savoury fifth taste was the secret of his success, but everyone was too busy gorging on his food to take much notice of his theories.”

Read on: Umami: why the fifth taste is so important

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