This chapter discusses monosodium glutamate (MSG), a dubious chemical food additive found in a variety of Chinese foods. It first considers the rap against MSG and the resulting “No MSG” disclaimer found in foods offered at restaurants and in grocery store items. It then revisits the ad war between soup manufacturers Campbell's and Progresso over MSG and goes on to trace the history of MSG, focusing on Japanese chemist Kikunae Ikeda's discovery of the so-called umami taste and the official launch of MSG as a commercial product in the form of Ajinomoto on May 20, 1909. The chapter also provides an overview of food additives and the escalation of flavor enhancers in the U.S. food supply. Finally, it examines the Chinese restaurant syndrome and the reasons why only Chinese restaurants were blamed for the supposedly toxic effects of MSG.
Hawaii Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us.