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旨みは日本人によって発見された
を英語にする時は
discoverの方が良いのですか?
それともfind?
過去分詞なことはわかってます

A 回答 (7件)

発見と言っても、殺人事件で遺体が発見されたとか、いろいろな意味があります。



ディスカバージャパンとかだと、日本の隠れた名所を再発見するようなこと。

When and how umami was discovered

In 1907, Professor Kikunae Ikeda while savoring a bowl of boiled tofu in kombu dashi (a broth made from a kind of kelp.), he became convinced that there was another basic taste altogether different from sweet, salty, sour, and bitter. Intrigued by this thought, he began analyzing the composition of kombu dashi and by 1908 he isolated crystals that conveyed the taste he had detected. These crystals were made of glutamate—one of the most common amino acids in foods, and in the human body.
By 1909, he had figured out the means of mass production of this substance, in part by learning how to combine the glutamate with sodium, which is tasty, easy to use as a seasoning, and easy to digest. He had invented monosodium glutamate, MSG. He gave the taste of MSG a temporary name until he thought of a better one. He called the taste “umami.”
The difference between Japanese and European soup stock

Professor Ikeda may have invented umami, but he wasn’t the only person in the world who was trying to decipher the mysteries of soup stock. Around the same time, but half a world away, a pioneer in the food industry named Julius Maggi was hard at work developing rapid-cooking dehydrated soups. Maggi’s work eventually resulted in the creation of bouillon cubes made from hydrolyzed vegetable proteins—it was the hydrolysates that produced the bouillon’s meaty flavor. Both Professor Ikeda and Mr. Maggi were working with soup stock to determine its component parts. But there was one crucial difference. Japanese soup stock was based on kombu, and European soup stock was based on vegetables. Although both men had developed products based on soup stock, the component amino acids of their soups were different.
Professor Ikeda wanted his discovery of umami to lead to the development of something useful for people’s lives. He isolated glutamate from an amino acids mixture based on wheat protein hydrolysate, and went on to create a business to bring its umami taste to Japan, and then to the world. Mr. Maggi developed a bouillon cube using a protein hydrolysate that was a mixture of amino acids. The difference between the two inventions, based on a single amino acid or amino acid mixtures, reflects differences in food culture between Japan and Europe.
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この回答へのお礼

コピペ荒らしやめてください

お礼日時:2022/07/29 22:32

いや、うま味の科学的な解析を日本人が研究しただけです。



そもそも、うま味った何だろうと思ったんだから、それ以前からうま味があったんだよ。

うま味がなかったら、研究しませんでした。
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discoverですかね


なんとなくですが。
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どちらでも行けそうですが、実際の使用例はdiscovered の方が多いようです。


https://www.google.co.jp/search?q=umami+was+found
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どちらを使っても問題ないと思いますが、私なら「discover」を使います。

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こちらを見ると、


どちらを使ってもかまわないと思います。

>discover
>To obtain for the first time sight
>or knowledge of, as of a thing existing already,
>but not perceived or known;
> to find; to ascertain; to espy; to detect.

>find
>To discover by study or experiment
>direct to an object or end;
>as, water is found to be a compound substance.
https://comparewords.com/discover/find

ちなみに英語版ウィキペディアでは
>Umami was first scientifically identified
>in 1908 by Kikunae Ikeda,
https://en.wikipedia.org/wiki/Umami#Discovery

ガーディアンでは
> So he homed in on kombu,
>eventually pinpointing glutamate,
>an amino acid, as the source of savoury wonder.
https://www.theguardian.com/lifeandstyle/wordofm …
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どちらも正しいですし、無理はないです。

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この回答へのお礼

日本人?

お礼日時:2022/07/25 22:52

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