date:Sep 20, 2012
lishing a lexicon for the physical properties of foods, using common words like whipped cream and thick soup. However, it is not always straightforward.
If I say honey-like for example, it is completely different in Sweden from what an American would understand by a honey-like texture, she said.
And the culture-specific aspects of creating palatable food clearly extend to flavour too.
We should not forget that this needs to be something that people want to eat, said Wendin. We need to ask the