Wednesday, February 21, 2007

The evolution of Chinese cuisine.

An interesting article from The Times, which pays particular attention to the use of MSG in Chinese food, and perhaps puts it into perspective:

“In culinary terms it is much like Parmesan cheese, and is regarded as a condiment by the Chinese, while westerners see it as junky,” says Fuchsia Dunlop, who has studied Chinese food for ten years and spent two years at chef school in China. “It’s no worse for us than refined salt or white sugar,” she says.

In fact glutamates are a naturally occurring amino acid present in many foods, including tomatoes, ripe cheese, peas, chicken and broccoli..."

Read the full article here.

No comments: