A quick programming note: I'll be speaking at the Corcoran Gallery of Art next Monday, January 12. The lecture begins at 7 and, unfortunately, costs money. (I always get very insecure at the prospect of having people pay to hear me speak.) I'm currently in the process of developing my stump speech for the new book, but this will be my Proust powerpoint, in which I begin with umami and end with Girl Talk.
If you're a Frontal Cortex reader, please introduce yourself!
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I'm a ketchup fiend. When I was a little kid, I was famous for squirting my plastic bottle of Heinz on everything, from spaghetti to vanilla ice cream.
Perceptual variation in umami taste and polymorphisms in TAS1R taste receptor genes:
I like to cook, and I am good at it and know something about it. So I therefore am somewhat attracted to certain information streams including, for instance, Lynne Rossetto Kasper's "The Splendid Table" on National Public Radio.
Dashi, a Japanese stock made from kelp and dried fish, is going mainstream. It's suddenly appearing on the menus of all sorts of fancy restaurants, many of which have little to do with Japanese food. The reason?
DUDE! I graduated from the Corcoran. Awesomesauce.
Wow, I was interested in going in general, but when you throw in Girl Talk, this becomes a can't miss event!
Please let us know if you get to Southern California to speak!