Monosodium glutamate (MSG) has struggled with a negative image in the US, largely rooted in misinformation. However, recent cookbooks are challenging this stigma by highlighting MSG's ability to enhance flavors. Authors like Calvin Eng and Phoebe Melnick are emphasizing its culinary power in their work, showcasing a cultural shift toward acceptance. Recipes featuring MSG in various books illustrate how it can profoundly enhance dishes and stimulate our palates, urging home cooks to reconsider its place in modern cuisine.
MSG has historically faced backlash in the US due to misinformation, yet new cookbooks are showcasing its culinary potential, helping reshape perspectives on this misunderstood ingredient.
The growing interest in MSG among contemporary cookbook authors, such as in Salt Sugar MSG, highlights a cultural shift towards embracing this flavor enhancer that many still avoid.
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