GASA01H3 Lecture Notes - Lecture 7: Intersectionality, Madras Presidency, Anthony Giddens
25 Mar 2017
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Gasa01 lecture 7 (week 6: food and modernity) Ajinomoto began 1908 and enhanced flavouring in meals. Msg (monosodium glutamate) introduced to japanese market in 1909. Umami = 5th basic taste alongside sweet, sour, salty, and bitter. Buzz words from advertisement and readings: nutrition, natural, science, umami, taste. Japa(cid:374)ese(cid:859) e(cid:454)perie(cid:374)(cid:272)e (cid:449)ith (cid:373)oder(cid:374)it(cid:455) (cid:449)ith regards to the (cid:272)ha(cid:374)gi(cid:374)g (cid:449)orld of food. Article: a short history of msg: good science, bad science & taste cultures by dr. jordan sand. Case study of modern circulation & social transformations of food. Msg = monosodium glutamate: tasty chemical compound, asian food additive, and ajinomoto (branding and corporation, chinese restaurant syndrome, a white solid, c8h8nnao4h2o, used as a flavour enhancer, especially in convenience foods (oxford dictionary) Ikeda kikunae, the japanese chemist who trained in germany: kelp = seaweed; dashi = broth (i. e. miso soup) Industrial foods: white bread, canned soup, instant coffee, egg noodle.
