C. Davis's List: TASTE-SWEET-SOUR-SALTY-BITTER-UMAMI

In the late 1800s, the hottest chef in Paris created a spectacular liquid that deepened the flavor of everything it touched: veal stock. But its flavor wasn't any combination of the four recognized tastes. And it took 100 more years -- and a Japanese soup love&mdash;-- for scientists to acknowledge a fifth taste: umami."></meta><link rel="alternate" type="application/rss+xml" title="Science" href="/rss/rss.php?id=1007"></link><link rel="alternate" type="application/rss+xml" title="Krulwich On Science" href="/rss/rss.php?id=5500502"></link><link type="text/css" rel="stylesheet" media="screen, print" href="/templates/css/generated/newsStory.css"></link><link type="text/css" rel="stylesheet" media="print" href="/templates/css/news/print_story.css"></link><link type="text/css" rel="stylesheet" media="screen" href="/include/overridecss/theme5500502.css"></link><script type="text/javascript" src="/templates/javascript/generated/newsStory.js"></script><script type="text/javascript" src="http://community.npr.org/ver1.0/Direct/DirectProxy"></script><script type="text/javascript" src="http://community.npr.org/ver1.0/Direct/FacebookProxy"></script><script type="text/javascript">document.domain="npr.org