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Get a feel for food textures at the London Gastronomy Seminar

Posted at 2:15 pm, June 16, 2013 in Food & Drink

Colin Bell (c)
Slimy food – good or bad? In Japan, it’s definitely the former, as many foods that exude slime are seen as having health-giving properties. From fermented beans that leave ectoplasmic trails between your bowl and mouth to slices of raw okra that emit goo, slime is part of Japanese cuisine. In China, slithery textures and the crunch of cartilage are prized; roast rabbit heads are a late-night treat in Chengdu. Yet these are decidedly un-European preferences, and when it comes to food, most of us are culturally conditioned. Texture is the theme of the latest London Gastronomy Seminars talk on June 18. Speaking on the subject will be Chinese food expert Fuchsia Dunlop and cognitive psychologist Dominique Valentin, who researched cross-cultural elements of food and wine appreciation.

Tickets cost £15 book at londongastronomyseminars.com.

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