Commemorating one hundred delicious years

December 2007

  • Exotic Taste or World Tast - UMAMI Infomation Center
    The Umami Information Centre is excited to announce New Frontiers of Taste, a unique San Francisco event to celebrate a centenary of umami, where a lucky audience of 250 will come together to explore umami with the world's most innovative scientists and reputed food and wine specialists.

    A Taste for Celebration

    This very special symposium will take place in San Francisco on 21st July 2008, in celebration of the centenary anniversary of Dr. Kikunae Ikeda's discovery of umami. The event, which is timed to coincide with the International Symposium on Olfaction and Taste (ISOT).

    Event highlights will include:
    ・demonstrations of a range of exquisite umami-rich foods made by the world's leading
     culinary experts
    ・the exploration of cutting edge ideas in the pairing of food and wine in relation to umami
    ・expert discussion and debate on the science of food and the sense of taste
    ・a wide variety of opportunities to taste the very highest quality food
    Below are the details of the panelists already confirmed as participating in the event. The details of other expert panel members will be confirmed nearer the event (see bottom for event details).

    Participants

    Chair:

    Gary Beauchanp KATHY SYKES Ph.D.
    Professor of Sciences and Society, University of Bristol

    Kathy is one of Britain's best-known and most active scientists. In addition to her position at the University of Bristol, she is a member of the Council for Science and Technology and sits on several other strategic panels relating to public engagement with science. Kathy is a Trustee of the Science Museum in London and Co-director of the Cheltenham Festival of Science, and features on various BBC TV series, including Rough Science, Ever Wondered About Food and the BBC2 and Open University series, Alternative Medicine. She also trains scientists in media, communication and dialogue skills.


    Panellists:

    Gary Beauchanp GARY BEAUCHAMP Ph.D.
    Director, Monell Chemical Senses Center, Philadelphia

    Ever since he had the opportunity to join the International Workshop on Molecular and Physical Aspects of Gastronomy held in Sicily in the 1990s, Gary has been fascinated by the concept of molecular gastronomy. The Director of Philadelphia's Monell Chemical Senses Center, Gary leads a team of more than 65 world-renowned scientists who investigate basic mechanisms and functions of taste and smell. He is proud of the Center's wide-scale and pioneering programme of interdisciplinary research. In additional to being a leader in the development of scientific understanding of the umami taste, collaborating with Japanese research fellows in various research projects, he is also an excellent cook with a deep understanding of the importance of umami to the culinary art.

    Thomas Keller THOMAS KELLER
    Chef & Restaurateur

    Thomas Keller, one of the most inventive American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that is both relaxed and exciting. He began his culinary career at a young age, holding a series of apprenticeships and chef positions around America. In 1986, Keller opened his first restaurant, Rakel, in New York, before heading back to his native California. He is now the owner of no fewer than eight restaurants, two of which, Per Se and The French Laundry, hold Michelin three star ratings. He is the author of the cookbooks 'Bouchon' and the award-winning 'The French Laundry'.

    Tim Hanni KUNIO TOKUOKA
    Executive Chef of Kyoto Kitcho

    At the age of 15, Kunio began his training in the flagship Arashiyama branch of Kyoto Kitcho Restaurant, a revered purveyor of Kyoto's exquisite kaiseki food. Twenty years later, in 1995, he was named Head Chef, a position that he still holds. He is an eager participant in overseas events and was the first representative of Japanese cuisine to be invited to the International Summit of Gastronomy in Madrid in 2005. He has also been involved in many events organized by the Italian Slow Food Association. 2007 saw the publication of Kunio's series of books about seasonal foods, and he is also the author of a food column in Japan's Mainichi newspaper.

    Tim Hanni HIRO SONE
    Chef & Owner of Terra and Ame Restaurants

    The 2003 winner of the James Beard Foundation's "Best Chef of California" has certainly come a long way from his beginnings in his family's premium Japanese rice farm, but his cuisine still pays homage to the great respect for food he gained there. After moving from Osaka culinary school to French and Italian restaurant kitchens in Tokyo, Hiro ended up in the kitchens of the renowned Wolfgang Puck. It was whilst training in Hollywood Spago to open Tokyo's own branch that Hiro met his future wife, Lissa Doumani, and a few years later the pair opened their Terra restaurant in Napa Valley, to overwhelming acclaim. Still unhesitant in the pursuit of culinary excellence, the pair have recently opened a San Francisco restaurant, Ame.

    Tim Hanni TIM HANNI
    Master of Wine

    A professional chef and one of the first two American residents to earn the title of Master of Wine, Tim Hanni is a well-renowned figure in the gastronomic industry, who has been involved in various business, education and research activities over the past 35 years, and has lectured in over 27 countries. He is recognized worldwide for introducing the umami taste phenomenon to the wine and food community, and his ideas on "balancing" food and wine flavours have been highly influential. Hanni, a Certified Wine Educator, is currently CEO of the Napa Seasoning Company, and serves on the boards of several wine-affiliated institutions.

    Event Details:
    Event Title: ISOT 2008 Satellite Symposium: New Frontiers of Taste
    Time: 11:30 - 16:30
    Date: Monday 21 July 2008
    Place: Hyatt Regency Hotel, 5 Embarcadero Center, San Francisco, CA 94111

    Further Enquiries
    Further details and information about how to book tickets for the event will be posted on this site, so please check back soon. To hear the news first, and get priority access to the limited number of event tickets, why not sign up for our newsletter (click here). Alternatively, simply email info@umamiinfo.com with any queries.

  • GARY BEAUCHAMP Ph.D.

    TIM HANNI

    KATHY SYKES Ph.D.

    HIRO SONE

    THOMAS KELLER

    KUNIO TOKUOKA

  • GARY BEAUCHAMP Ph.D.

    TIM HANNI

    KATHY SYKES Ph.D.

    HIRO SONE

    THOMAS KELLER

    KUNIO TOKUOKA