Word: flavorings
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DIED. CLAUS JOSEF RIEDEL, 79, Czech-born glassmaker who, as president of his family's 248-year-old glassware company, discovered that the design of a glass could enhance the flavor of wine; of a heart attack; in Genoa, Italy. He took control of the family business in 1957 and spent the next 16 years studying how the shape of a glass could direct wine to specific areas of the tongue. "Aesthetics and excellence are my criteria, not mere convenience," he said of his collection, which grew to six lines of glasses ranging from thimble to fishbowl...
...humble conch. When it comes to scoffing gastropods, only the French and their escargots can rival the Bahamians' love affair with sea snails. Available in variations from salad to stew to chowder, the flesh of the conch (pronounced konk) is white, sweet and most closely reminiscent in flavor to clam. But in the Bahamas' own original fast food?ubiquitous across the archipelago?the mollusk is turned into a fritter. Made from ground conch meat (it's on the chewy side, so is often minced to tenderize it), onion, bell peppers and hot seasonings mixed with batter and deep fried, conch...
...centralize much of its “wet” food production. While the centralization has allowed for improved efficiency, Allen and other HUDS administrators want to ensure that not only Harvard’s noodles, but also its collection of localized House dining halls hold their shape and flavor. HUDS director Ted Mayer has said he does not want to see the University move towards a system with central dining halls, like many other colleges...
...addition to producing all of Harvard’s wet food, the CSG kitchen hosts all of HUDS’ experiments in seasoning and flavor...
...kitchen doesn’t only use synthetic spices. Allen says that HUDS recently switched to using more fresh herbs that have been flash frozen and will continue to cook with whole roasted garlic cloves, whose sweet flavor makes it “the candy of flavorings...