Ms. Yoshimi Osawa

Department of Anthropology, University of Kent

Umami is the name for a taste sensation imported by some substances such as monosodium glutamate (MSG), disodium gluanylate(GMP) and disodium inosinate(IMP).  In 2000, a modified glutamate receptor was identified.  After this discovery, umami has been recognized as a fifth taste, although there are arguments about basic tastes.  The concept and word "umami" have begun to diffuse to other part of the world, and are gradually becoming recognised more globally.  Given that all humans are physiologically adapted to discriminate glutamates, why do so many cultures fail to culturally elaborate this taste sensation?  Not only has umami played a significant role in Japanese cuisine for centuries, the umami as a fifth taste allows us to focus on a very specific case of the interaction between cultural classifications of food types and evolved human sensory perception, providing an opportunity to re-assess more generally the relationship between food culture, categorisation and taste.