Worlds of Flavor 2025: The Ancient Roots of Umami

Описание: The Culinary Institute of America’s Worlds of Flavor® International Conference and Festival is widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. This video from our 27th anniversary of Worlds of Flavor—Roots of Culture, Seas of Discovery: Mediterranean Culinary Tradition, Exchange and Invention in the 21st Century.

Find more information at: https://www.worldsofflavor.com

Seminar 1: The Ancient Roots of Umami
Long before umami was named the “fifth taste,” ancient cultures across the Mediterranean, Middle East, and Asia were already exploring its savory essence through fermented condiments like Roman garum, Arab murri, and East Asian fish sauces and soy sauce. These culinary innovations, though developed independently, reveal a shared human instinct to deepen flavor and preserve food through fermentation. The demos will trace how ideas, ingredients, and techniques flow across borders, shaping the umami-rich traditions that continue to influence Mediterranean-inspired cuisine today, showcasing how tradition and innovation make their way onto today’s menus.

• Andrew Hunter ’88 (Corporate Chef, Kikkoman Sales USA; Los Angeles, CA)
• Nathaniel Malone (Corporate Executive Chef, Creative Dining Services; Indianapolis, IN)
• Jordon Ezra King (Recipe Developer and Writer; London, UK)

Sponsored by Kikkoman Sales USA

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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culinary Therapeutics, Food Business, Food Studies and Sustainability, Hospitality Management, and Wine and Beverage Management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 55,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.