Word: umami
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Dates: during 2000-2009
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Philosophers call it the “substratum,” and chefs call it “umami,” but the universal word for it is “subtlety.” It’s that Mona-Lisa-smile component that separates the merely good from the eternally memorable. Thousands of people have tried to describe it, but to little—if any—avail. And so the movie “The Burning Plain,” written and directed by the Mexican screenwriter Guillermo Arriaga, is the latest work to remind...
Frustrated by the endless variety of squash? Bothered by a dining service seemingly bent on destruction of the avian class? Or just plain flabbergasted at how all these people can get by without dessert forks? Welcome to Umami Magazine, Harvard’s newest guide to the world of finer dining...
...Umami editor-in-chief Christine W. Li ’10 also emphasized the escape that restaurants offer. “It’s great to get away from the atmosphere of academics, pressure, and stress...
...those who would rather eat their Chateaubriand than read about it. “Food is like artistic expression if you can find the right people to make it,” said executive editor Christopher Chang ’09. Chang added that he hopes to have Umami publish stories about culinary artists, such as one chef who crafted an exquisite kangaroo dish for him despite New York City’s endangered species regulations. “Some people say that kangaroo can be a bit gamey. But it was a very good cut,” recalled...
...course, such an event would have been incomplete without caviar. Umami Magazine’s favorite kind? Russian Sturgeon...