Shellfish after treatment for 2 min @ 6000 bar. Fresh, juicy and tasty!
The available litterature in English (including blogs) on popular food science focuses mainly on Western cooking, although the academic litterature on Asian foods is catching up quickly. Although widespread and apparently “well known”, Asian cooking is still largely being referred to in broad categories such as Chinese, Indian etc. Having spent 10 years of my childhood in Asia I’ve always had the feeling that this wasn’t quite right, and I do indeed look forward to learn more about the science aspects of Asian food in the years and decades to come. In one of the breakout sessions (more about those in a separate post) Alok Nandi made a point that Indian cuisine is as diverse as the European cuisine. With this background it is interesting to note that two of the chefs presenting at The Flemish Primitives 2010 had taken their inspiration from Asia.