• metallic_z3r0@infosec.pub
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    1 year ago

    I like the word ‘umami’, but it’s weird to me that they don’t just use ‘savory’ which is the same thing. Cool that it’s been figured out receptor-wise.

    • FlowVoid@midwest.social
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      1 year ago

      Umami is the fifth flavor. This paper is about the sixth, which doesn’t seem to have a name other than “ammonium chloride”.

    • Norah - She/They@lemmy.blahaj.zone
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      1 year ago

      Weird that this flavour that’s been recognised in eastern cuisine for 100s if not 1000s of years uses a borrowed word in English when it’s only been acknowledged in western cuisine for a few decades.

      FYI ‘savoury’ is a borrowed word from French.

      • Quokka@quokk.au
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        1 year ago

        It is weird that we have a word to describe it, yet instead used a different languages word for something we already have a word for.

      • Umbrias@beehaw.org
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        1 year ago

        It’s been acknowledged in western cuisine forever too lol. You think western chefs just could’ve put a finger on meat char tasting good across all of human history??

        No it’s just that it was discovered to be a fundamental receptor on the tongue which responds to amino acids. It was discovered by a Japanese researcher. The weird eastern exceptionalism is just silly if you take five seconds to look into why it’s named umami.

      • cnnrduncan@beehaw.org
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        1 year ago

        Umami is just a Japanese neologism for savoury. In my food science course at uni the two terms are used interchangeably.

      • NattyNatty2x4@beehaw.org
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        1 year ago

        Weebs will take any chance they can get to name something with a japanese or other asian language’s word, true (isekai/portal fantasy, anyone?), but in this particular case “umami” became popularized because it was a japanese scientist that confirmed it was an actual basic flavor. Origin of research and not weeb culture is what put umami on the english map.