Auguste Escoffier the world renowned French chef who is considered to be one of the founders of modern cuisine, known for his innovative techniques and ability to create dishes that were both delicious and visually appealing.

One of Escoffier's signature dishes was veal stock reduction. that is made by simmering veal bones and other ingredients for a long period of time.

The result is a rich and delicious liquid that is often used as a base for soups, sauces, and other dishes.

What Escoffier may not have realised is that his veal stock reduction was also rich in the amino acid glutamate.

Glutamate is one of the five basic tastes, along with sweet, sour, salty, and bitter. It is responsible for the savory or "umami" taste that is found in many foods, such as tomatoes, cheese, and mushrooms.

The umami taste of Escoffier's veal stock reduction likely contributed to the deliciousness of his dishes. In fact, modern sensory science has shown that glutamate can enhance the flavor of food by up to 10%.

So, the next time you enjoy a dish that has been made with veal stock reduction, be sure to thank Auguste Escoffier for his culinary genius. He may not have known it at the time, but he was unlocking the secret of umami.