“When bacteria and fungi break down the glucose in foods that are fermenting, they release waste products. And the waste valued in Momofuku’s lab above all others is glutamic acid, the amino acid that creates the taste of umami on our tongues.” Lol thats absolutely wrong. It happens when proteins are breaking down, not glucose. “Umami” is just a signal that you are eating food, rich in protein (basically cooked meat) and your brain reacts accordingly, giving you command to chomp and nom nom, simple as that. What matters is how much this glutamatic additives you put in your food, not the fact that you do it.