The Universal Umami Map
I
Origin
Umami — the fifth taste identified by Kikunae Ikeda in 1908 — is present in varying concentrations in ingredients across every culinary tradition. Every mature cuisine has independently discovered and codified the use of umami-rich ingredients as flavour foundations, though few named the principle before modern food science. This entry maps the umami landscape across world cooking.
II
Description
A cross-cultural mapping of umami sources and their applications — identifying the specific glutamate and nucleotide concentrations that make certain ingredients the flavour foundations of their culinary traditions.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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