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Sweet, Sour, Salty, Bitter? and Umami
What scientists learned from a famous
Parisian chef and a Japanese soup lover

In the late 1800s, the hottest chef in Paris created a spectacular liquid that deepened the flavor of everything it touched: veal stock. But its flavor wasn't any combination of the four recognized tastes. And it took 100 more years –- and a Japanese soup lover — for scientists to acknowledge a fifth taste: umami.

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