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MSG, the once-reviled food additive, has seen a reversal in its fortunes.
Chef David Chang's
talk at the MAD symposium about the benefits of the umami-rich powder helped its reputation, as did a 2008 story in the
New York Times that more or less
debunked "Chinese restaurant syndrome." Now Mission Chinese has put it on its tables in shakers. Bold move that will no doubt be cited later in the history of MSG acceptance in this country.
