John Talbott's Paris: Words on Wednesday: "Creamy. Gritty. Crunchy. Slimy" tastes and textures.

November 24, 2010

Words on Wednesday: "Creamy. Gritty. Crunchy. Slimy" tastes and textures.

A study at the Monell Chemical Senses Center in Philadelphia has identified why we each like or don't like things that are "Creamy. Gritty. Crunchy. Slimy" as in ice cream or oysters. That every individual's DNA is different and governs our food texture likes and dislikes is the culinary breakthrough of the year.

Nov 24, 2010 9:54:36 AM | 3 Words on Wednesdays

The comments to this entry are closed.

Le Repaire de Cartouche in the 11th: If Ms. Wells says go every so often, who am I to disagree. When we first spent an unbroken year in France, Patricia Wells was our Food Goddess, culinary compass and source of all info on markets and products in the hinterlands. (This was long before we both became contributors to the blog...

Le Bistrot Volnay in the 2nd: It's game season alright and they've got it. The Bistrot Volnay has become a favorite of mine and Colette's and because we've enjoyed it so much, we brought our two downstairs' friends/neighbors who've had an 18-month hiatus from Paris. The 2-course menu for 32 E and 3 for...