MSG carries a stigma in America. Although it is found in thousands of American food products, it is perceived as a dangerous additive. A home cook--particularly one who considers herself accomplished--will deny the presence of MSG in her pantry. But in the 21st century, that stereotype is finally changing.<br/>It is interesting to trace MSG's arrival on American shores with Chinese cuisine and explore primary sources showing American's initial reactions to the additive. In the 1970s a letter to the New England Journal of Medicine triggered an investigation into the alleged side effects of MSG consumption, known as "Chinese Restaurant Syndrome." and the bad science and alarmist press that followed, and created a lasting negative stereotype of MSG.<br/>However, perception of MSG in America is slowly changing, in sync with the spread of the use of the synonym "Umami." Additionally, better science has been released showing that there are no ill side effects form the consumption of MSG. And furthermore, a shift in immigration has brought more Asian families to American shores and as a result, has made Asian cuisine a larger part of American cuisine. Many Asian-American chefs have begun to speak out about the xenophobia surrounding a fear of MSG, furthering the changing perception of the additive.

Umami in the United States: A history of Americans came to fear MSG but love umami

255th National Meeting (2018)

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