The umami experience

There are four basic tastes — sweet, salty, sour, bitter. There’s actually a fifth one. It’s called umami. It’s the flavor that lingers. The one chefs chase because it stays with you after everything else fades. A few years ago, cultural strategist Emily Segal borrowed that idea for her “Umami Theory of Value,” describing a certain kind of savory cultural work — the kind that feels familiar and surprising at the same time. Not just catchy… but sticky. And right now, that kind of work is getting harder to find. Our feeds are full of speed. Shock. Endless novelty. Everything hits fast and disappears faster. So what does it take to make something linger? In this episode, we’re talking about what we’re calling neo-umami — cultural work that turns attention into legibility. By unfolding. By deepening. By resisting the algorithm. Listen to the Episode 10 of Hitmakers, Season 2, the show that tracks how culture moves margins, multiples, and market cap. Get full access to The Sociology of Business at andjelicaaa.substack.com/subscribe