MSG for You and Me

In the Dining & Wine section of the The New York Times is a good column about the history and uses of MSG. Author Julia Moskin goes into how MSG got a bad rap, how it is still being used in most Asian cuisines, and how forms of glutamate are used in lots of common items that most American consumers would probably not realize. I found this very enlightening, since all I ever knew about MSG was that it was a shortcut for adding umami to foods and that it was supposedly bad for you.

Maybe I'll start using that Accent I bought all those years ago...