A key way to get that sought-after, savory umami flavor, MSG is also the subject of a number of stereotypes, many of them revolving around Asian cuisine. But there's a lot more to monosodium glutamate than those misconceptions.
As part of Asian Pacific American Heritage Month, Cincinnati State Culinary and Food Science Program Chair Grace Yek joins Cincinnati Edition to preview a talk she'll give May 19 in partnership with the Cincinnati Museum Center breaking down the history, cultural context, science and many uses of MSG.
Listen to Cincinnati Edition live at noon M-F. Audio for this segment will be uploaded after 4 p.m. ET.
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