A Japanese chemist identified umami in the early 1900s, but it took a century for his work to be translated into English. Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste. Learn more about sponsor message choices: <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a> <a href="https://www.npr.org/about-npr/179878450/privacy-policy">NPR Privacy Policy</a>

War In Ukraine Sets Back Tuberculosis Treatment

New discoveries, everyday mysteries, and the science behind the headlines — in just under 15 minutes. It's science for everyone, using a lot of creativity and a little humor. Join hosts Emily Kwong and Regina Barber for science on a different wavelength.If you're hooked, try Short Wave Plus. Your subscription supports the show and unlocks a sponsor-free feed. Learn more at plus.npr.org/shortwave