From the visual to the plate, how we see color can influence how we improve taste

Any of the arts, architecture, music or painting have subtle nuances and combinations which, when taken together, can produce overwhelming results.

Food, if seen just a bit differently, can also have layers and nuance but we’re not always told how to do that.  In this episode I start to fill in that missing information with some ways to up your flavor game with tools you already have, you just weren’t told how to use.

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Book mentioned

Susanna Foo Chinese Cuisine

Recipe mentioned

Pickled eggplant

Affiliates mentioned

Music

 

 

Drop me a note dann@culinarylibertarian.com

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