'That Won-Ton Soup Headache': The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980

Mosby, Ian

doi:10.1093/shm/hkn098

Cited by 25 publications

(31 citation statements)

References 18 publications

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“…For example, the cases of aspartame, colours, and monosodium glutamate have contributed to rising public concerns about how addition of these substances to food products might have bad health effects Please cite as: Asioli, Daniele; Aschemann-Witzel, Jessica; Caputo, Vincenzina; Vecchio, Riccardo; Annunziata, Azzurra; Naes, Tormod; Varela, Paula. Making sense of the ''clean label'' trends: a review of consumer food choice behavior and discussion of industry implications Food Research International, 99, 58-71. https://doi.org/10.1016/j.foodres.2017 29 (Carocho et al, 2014;Lofstedt, 2008Lofstedt, , 2009Mosby, 2009). Also the European terminology used to identify additives on food labels (i.e.…”

Section: Factors Affecting Consumers' Perceptions and Preferences Formentioning

confidence: 99%

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

Asioli

Aschemann‐Witzel

Caputo

et al. 2017

Food Research International

713

438

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Consumers in industrialized countries are nowadays much more interested in information about the production methods and components of the food products that they eat, than they had been 50years ago. Some production methods are perceived as less "natural" (i.e. conventional agriculture) while some food components are seen as "unhealthy" and "unfamiliar" (i.e. artificial additives). This phenomenon, often referred to as the "clean label" trend, has driven the food industry to communicate whether a certain ingredient or additive is not present or if the food has been produced using a more "natural" production method (i.e. organic agriculture). However, so far there is no common and objective definition of clean label. This review paper aims to fill the gap via three main objectives, which are to a) develop and suggest a definition that integrates various understandings of clean label into one single definition, b) identify the factors that drive consumers' choices through a review of recent studies on consumer perception of various food categories understood as clean label with the focus on organic, natural and 'free from' artificial additives/ingredients food products and c) discuss implications of the consumer demand for clean label food products for food manufacturers as well as policy makers. We suggest to define clean label, both in a broad sense, where consumers evaluate the cleanliness of product by assumption and through inference looking at the front-of-pack label and in a strict sense, where consumers evaluate the cleanliness of product by inspection and through inference looking at the back-of-pack label. Results show that while 'health' is a major consumer motive, a broad diversity of drivers influence the clean label trend with particular relevance of intrinsic or extrinsic product characteristics and socio-cultural factors. However, 'free from' artificial additives/ingredients food products tend to differ from organic and natural products. Food manufacturers should take the diversity of these drivers into account in developing new products and communication about the latter. For policy makers, it is important to work towards a more homogenous understanding and application of the term of clean label and identify a uniform definition or regulation for 'free from' artificial additives/ingredients food products, as well as work towards decreasing consumer misconceptions. Finally, multiple future research avenues are discussed.

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Section: Factors Affecting Consumers' Perceptions and Preferences Formentioning

confidence: 99%

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

Asioli

Aschemann‐Witzel

Caputo

et al. 2017

Food Research International

713

438

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“…Kaldu merupakan hasil dari ekstrak bahan makanan tertentu seperti daging ayam, daging sapi, seafood, dan sayuran yang ditujukan untuk meningkatkan rasa gurih pada masakan. Kaldu 4 .…”

Section: Pendahuluanunclassified

Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia

Malichati

Adi

2018

AMNT

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Background: Instant chicken broth with chicken liver powder substitution had a potential to become a non-MSG alternative seasoning with health value, especially to prevent anemia. Innovation of processing chicken liver into the product could increase its value as a by-product.Objective: This research was aimed to determine product’s organoleptic quality and nutritional values (protein, fat, water and iron).Methods: This research was true experimental design with Complete Randomized Design (CRD) with four levels. Level of chicken liver powder substitution to 300 g flours as broth’s filling were 0%, 10%, 30% and 40%. Organoleptic test to determine product’s acceptance was statistically analyzed by descriptive and inferential analysis, with Kruskal Wallis and Mann Whitney test. Analysis of nutritional values only for the chosen formula from organoleptic test’s result.Results: The chosen formula which had the highest organoleptic quality score was F1 with 10% chicken liver powder substitution. The texture (p=0.000) and taste (p=0.007) of instant chicken broth was significantly affected by chicken liver powder substitution. Nutritional value of product had met the requirement of instant broth standart with 10.24% protein, 2.87% fat, 3.67% water, and 20.42 ppm iron in 100 g serving. Conclusion: It could be concluded that instant chicken broth with 10% chicken liver powder substitution had a good organoleptic quality and had a potential to be non-MSG alternative seasoning to prevent anemia. The product contained higher protein and iron compared to commercial instant chicken broth.ABSTRAKLatar Belakang: Kaldu ayam instan dengan substitusi tepung hati ayam berpotensi untuk menjadi penyedap non-MSG yang memiliki manfaat kesehatan terutama sebagai alternatif pencegahan anemia. Inovasi pengolahan hati ayam pada produk sekaligus dapat meningkatkan nilai guna jerohan sebagai by-product.Tujuan: Penelitian ini bertujuan untuk mengetahui mutu organoleptik dan kandungan protein, lemak, kadar air, dan zat besi pada produk kaldu ayam instan dengan substitusi tepung hati ayam.Metode: Penelitian ini menggunakan desain eksperimental murni dengan Rancangan Acak Lengkap (RAL) dengan 4 (empat) taraf perlakuan. Tepung hati ayam disubstitusikan pada 300 g bahan pengisi tepung terigu dengan persentase 0%, 10%, 30%, dan 40%, kemudian dilakukan uji organoleptik yang dianalisis secara deskriptif dan inferensial menggunakan uji Kruskal Wallis dengan uji lanjutan Mann Whitney. Analisis kandungan gizi dilakukan hanya pada formula terpilih dari hasil analisis deskriptif uji organoleptik.Hasil: Hasil uji organoleptik menunjukkan produk dengan mutu organoleptik tertinggi adalah F1 dengan substitusi tepung hati ayam sebesar 10%. Substitusi tepung hati ayam memberikan pengaruh secara signifikan terhadap tekstur (p=0,000) dan rasa (p=0,007) dari produk kaldu ayam instan. Kandungan gizi kaldu ayam instan F1 sudah memenuhi standar kaldu bubuk dengan 10,24% protein, 2,87% lemak, 3,67% air, dan 20,42 ppm zat besi dalam 100 g sajian.Kesimpulan: Dapat disimpulkan kaldu ayam instan dengan substitusi 10% tepung hati ayam memiliki mutu organoleptik yang baik dan berpotensi menjadi alternatif bumbu non-MSG tambahan untuk mencegah anemia, karena memiliki kandungan protein dan zat besi yang lebih tinggi dibandingkan kaldu ayam instan komersial.

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“…The NEJM gave his letter the amusing title "Chinese Restaurant Syndrome," but Americans failed to see the humor. Soon, countless others were writing the offices of the NEJM complaining of similar experiences with Chinese food [5]. Unbeknownst to Dr. Kwok, his letter had shined a prejudiced spotlight on Chinese cooking that shapes our thinking to this day.…”

Section: A Bizarre and Excessive Syndromementioning

confidence: 99%

“…What is perhaps the most interesting aspect of Chinese Restaurant Syndrome (CRS) is the frantic tone that surrounded it, which historian Ian Mosby described as an "obviously racialized discourse that framed much of the scientific, medical and popular discussion surrounding the condition" [5]. A disease like CRS might seem questionable in other circumstances.…”

Section: A Bizarre and Excessive Syndromementioning

confidence: 99%

“…Letters to the NEJM contributed to an ever-growing list of symptoms attributed to the horrors of Chinese cooking, including cold sweats, "tightening of the face," and a particularly eloquently described "Chinese headache" [5]. One sufferer wrote that he experienced the syndrome in the context of other ethnic foods, including "Japanese Teriyaki, [and] also, alas, after eating matzoh ball and split pea soups in a Kosher delicatessen."…”

Section: A Bizarre and Excessive Syndromementioning

confidence: 99%

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A Racist Little Hat: The MSG Debate and American Culture

Germain¹

2015

CURJ

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Stop for a moment and ask yourself what you know about monosodium glutamate. If you’re anything like most Americans, your thoughts on the subject are probably simple: MSG is an artificial flavoring most often used with Chinese food, which should be avoided because it’s bad for you and gives you headaches. If this is your thinking, you’re not alone. For the past fifty years, this has been the conventional American understanding of MSG. But times change. Recently, a vocal movement has sprung up that advocates for an end to the stigma surrounding MSG, as detailed in a Buzzfeed article by John Mahoney titled, “The Notorious MSG’s Unlikely Formula For Success.” Mahoney suggests that a new cultural context is emerging, spearheaded by a group of celebrity chefs who take the iconoclastic position that we should reintroduce MSG to our palates. They argue that beyond the merits of its delicious savory flavor, referred to as “umami,” society’s trepidations about the ingredient are based on research born out of stark racism and bad science which have perpetuated a myth about MSG’s toxicity [1]. But the old guard isn’t going quietly, and just as vocal as the pro-MSG camp are those who fear a change to the status quo.

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'That Won-Ton Soup Headache': The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980

Cited by 25 publications

References 18 publications

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia

A Racist Little Hat: The MSG Debate and American Culture

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