Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong?
This week, we’re diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine.
Further Reading:
Visit Chefs Peggi Ince-Whiting and Addison Austin-Lou at Kyoto Japanese Restaurant in Salt Lake City!
For more on female sushi chefs, check out this article from Financial Times, and listen to this episode of HRN’s very own Japan Eats!
You can find Dr. Debbie Fetter’s blog dedicated to breaking down hot topics and myths in nutrition here!
You can find the original 1995 FDA-commissioned report on MSG here, the 2007 Honheim consensus from Europe here (note that MSG falls under “added-as-flavor” glutamate measurements), and the European Food Safety Authority (EFSA) 2017 evaluation of additive glutamic acid–glutamates here.
The following links are two meta analyses on MSG studies, discussing results, issues of applicability to human subjects, and more. Meta Analysis 1 Meta Analysis 2
For a comprehensive history of MSG, and a multifaceted critical analysis of its use in industrial food production, take a look at Dr. Sarah Tracey’s 2016 thesis, Delicious: A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation. Dr. Tracey’s collaboration with TedEd is an excellent sample of some ideas within the paper.
For another ode to the Wisconsin Old Fashioned, take a look at Toby Cecchini’s personal essay in the New Yorker, dedicated to the cocktail.
For more on the makings, history and flavors of orange wine, listen to this episode of Natural Disasters from the HRN archives.
This episode was reported by Addison Austin-Lou, Sam Gerardi, Hannah Chouinard, and Elizabeth Fisher.
Sam Gerardi was the Lead Producer on this episode, with support from Sophia Hooper.
Our audio engineer for this episode is Armen Spendjian.
Meat and Three is produced by H Conley and Taylor Early.
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