It was not until the late 1800s in paris that a famous chef auguste escoffier made a new discovery about taste first he fried beef in a pan at a very high heat until it was brown than he added a liquid and scraped the browned meat from the bottom of the pan the taste of the browned meat stock was not sweet salty bitter or sour escoffier was a chef not a scientist but he was sure he had found a fifth taste he used his discovery to create some of his famous sauces