Food Design XL by Sonja Stummerer, Martin Hablesreiter (auth.)

By Sonja Stummerer, Martin Hablesreiter (auth.)

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Sample text

Wh at i5 fascinarlng, however, is ils airy-Ilghl bUI also scratchy-rough Siructure. hey are shaped like a hyperbolic paraboloid, Pringles are thin, crunehy bUI they still don'! break in the package; fish fingers are fascinating because of the contras! between soft, juicy fish meat and crunchy breading which dependlng on re-gional preferenees is more or less coarsely grained or more or less slrongly roasted; the soft lexture of cream cheese is created whenprocessed cheese Is produced trom molten hard cheese: The first to succeed with this technique were Ihe Swiss Walter Gerber and FrilZ Stettler in 1911.

Other foods relyon structured surfaces. The slightly raspy fee I of the breading is part and parcel of chicken nuggets, Wiener Schnitzel and fish fingers. Bread is covered with salt, poppy seeds, sesame seeds and other grains to make the surface more interesting for the tongue and palate. Crystal sugar, almond slivers and coconut rasps on sweets are more than just decoration, they literally °titillate the palateO, along similar lines as coarse sea salt grains on fish or meat. Rough, furry or grooved structures account for diversified culinary pleasure with more recognition effect.

Gur sense of touch informs us about temperature, freshness and quality of food, and it can warn us of food that is too hot or rotten. For the Japanese food producer Snow Brand, the fact that the Japanese Iike feeling food in a special way even inspired a new product. Dried calamaris, a popular traditional snack, have a particular, rubbery and stringy texture so that individual filaments can be peeled off for eating. Snow Brand developed a special cheese stick with a texture reminiscent of the haptic qualities of calamariS; you can likewise peel off strings with your fingers before putting them into your mouth.

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