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As a 7-year-old at the beach, he popped a yellow datterino tomato in his mouth, salty from the seawater, and the mix of acid, salt and sweetness, he recalled, opened up his senses to a new universe filled with flavors.

It’s this addicting blend of umami, acid, salt — a lot of salt — and just a touch of sweetness.

Whisenhunt is fond of salads and pickled things, and he manipulates textures, acid, salt and heat effectively.

Rouelle also proved experimentally that an acid salt contains more acid—relatively to the same amount of base—than a neutral salt, and that an alkaline salt contains more base—relatively to the same amount of acid—than a neutral salt; and he proved that this excess of acid, or of base, is chemically united to the rest of the salt—is, in other words, an essential part of the salt, from which it cannot be removed without changing the properties of the whole.

We shall find how different is the meaning attached in modern chemistry to these terms, acid salt, alkaline salt, neutral salt, from that which our predecessors gave to their sal acidum, sal alkali, and sal neutrum.