CAST 1100H Lecture Notes - Lecture 3: Glutamate Flavoring, The Chinese Restaurant, Food Additive

• School: Trent University
• Department: Canadian Studies
• Course: CAST 1100H
• Professor: ?

Document Summary

Postulate as to why the chinese restaurant syndrome appeared to be directly associated with chinese food rather than other products also containing msg. A: as already suggested, these notions of bizarre" and deviant" practices among. Chinese cooks was part of a much longer history of american fears and fascination with chinese food. T: n. while admitting that they were unable to conclusively implicate msg as the etiologic agent", reif-lehrer concluded that msg, if not the causative agent of. Crs, may at least be contributory to the reported adverse effects": to a certain degree, the chinese restaurant syndrome represented a number of different ailments depending on the individual describing it. Dizziness"; and even a serious case of cerebrovascular thrombosis (mosby) were reported within the united states after the consumption of chinese cuisine. The syndrome was quickly determined to be cause monosodium glutamate (msg), which was a popular food additive within the united states.