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These activists have claimed that the perpetuation of the negative image of MSG through the Chinese restaurant syndrome was caused by "xenophobic" or "racist" biases. [67] [68] Food historian Ian Mosby wrote that fear of MSG in Chinese food is part of the US's long history of viewing the "exotic" cuisine of Asia as dangerous and dirty. [69]
Gans says that MSG was originally used in Asian cultures and is associated with Chinese food in the U.S. "But the truth is, it can be used in anything," she says. "I've added it to my eggs.
[26] [27] [28] Herein, specifically East Asian cuisine was targeted, whereas the widespread usage of MSG in Western processed food does not generate the same stigma. [29] These kind of perceptions, such as the rhetoric of the so-called Chinese restaurant syndrome, have been attributed to xenophobic or racist biases.
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While there have been some studies that have shown some people have sensitivities to MSG, including symptoms such as headaches and migraine attacks, many of the associations with Chinese food have ...
The predecessor of Wei-Chuan Food Corporation was founded in 1953 by Huang Lieh-ho as part of Hotai Motor Group as Hotai Chemical Engineering Corporation, to produce MSG and soy sauce to enrich the everyday lives of people. In believing that the dairy industry could improve the living standard and nutrition standard of citizens and thereby ...
Chinese restaurant syndrome is still listed in the dictionary; Merriam-Webster.com recently tacked on an addendum noting the pejorative nature of the term.
Tien Chu Ve-Tsin Chemical Limited (Chinese: 天厨味精; pinyin: Tiānchú Wèijīng) is a Chinese manufacturer of honey by-products, food chemicals and additives including monosodium glutamate (MSG). [1] Founded in Shanghai in 1921, the firm also had operations in Hong Kong (established in 1937). Wu Zhifan became CEO of Tien Chu Ve-Tsin. [2]