Wednesday, May 26, 2010
Thrilling American palates
According to Miriam Gottfried (WSJ, 2010), foods are being amped up.
I once ate a Doritos lime chip that was so sour and salty, I could hardly stand it!
Food makers are concentrating on the fifth basic “taste,” umami…which sort of means “flavory” or an explosion of flavor. The others are sweet, sour, bitter, and salty.
Umami is king now—with longer lasting zippy gum and fruitier drinks.
There is even a chip gradation called “Third Degree Burn.”
Apparently, people get bored with a basic taste and want it enhanced.
Good-bye, macaroni and cheese, mashed potatoes, and chicken sticks, and hello, roasted cumin, caraway, bitter greens, roasted rhubarb, and ale…some of the hot flavors for 2010.
Although some flavors came from Szechuan cooking in China, now the American products are wilder.
Water...I need water.