In the year 2000, Japan was polled on what they thought was their greatest invention in the 20th century. Their answer? Instant noodles. This is the history and food science behind that invention. From fabled beginnings in the Qing dynasty, to the collision of Asian and US innovation in the late 20th century and to why surface area to volume ratios are actually important, Jack leaves no stone unturned, no noodle uncooked in his magnum opus of an episode.
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Sources
Noodles, traditionally and today, Journal of Ethnic Foods: https://www.sciencedirect.com/science/article/pii/S2352618116300828?via%3Dihub
The Humble Origins of Instant Ramen, Gizmodo: https://gizmodo.com/the-humble-origins-of-instant-ramen-from-ending-world-5814099
Remembering a man who used his noodle, Cosmos: https://cosmosmagazine.com/science/chemistry/in-science-today-remembering-a-man-who-used-his-noodle/
The Savory Science of Instant Noodles, Discovery Magazine: https://www.discovermagazine.com/health/the-savory-science-of-instant-noodles
A review of the alleged health hazards of monosodium glutamate, Comprehensive Reviews in Food Science and Food Safety: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12448
Brain activation by the umami taste substance monosodium L-glutamate via gustatory and visceral signaling pathways, and its physiological significance due to homeostasis after a meal, Journal of Oral Biosciences: https://www.sciencedirect.com/science/article/pii/S1349007912000801
Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process, Food Chemistry: https://www.sciencedirect.com/science/article/abs/pii/S0308814620322275
Using its noodle for success, Nippon.com: https://www.nippon.com/en/features/c00512/
