- Read the last in our series of reports from the 'New Frontiers of Taste' event at the 2005 Cheltenham Science Festival
|
Heston Blumenthal - A True Genius
The celebrated Chef and Owner of the 'Best Restaurant in the World' discusses molecular gastronomy, umami and the future of food.
|  |
Ichiro Kubota - Umami Made Simple
The Executive Chef of London's Umu restaurant explains what umami means to him, and the part it plays in Kyoto style cuisine.
|  |
Isake - Raise Your Glass to Umami and Sake
Three innovative sake sommeliers show how umami is an intrinsic part of the sake drinking experience.
|  |
