How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 10 October 2017

Food Texture around the World

Gristly, gelatinous, bony textures, say in pig's ears or bird's feet, are usually shunned in the UK, whilst goose intestines, sea cucumbers, chickens' feet and ducks' tongues are just some of the fiddly, gelatinous, gristly dishes that are regarded as delicacies. 

In China, kou gan (meaning "mouth-feel") is highly celebrated and texture in these dishes means everything. In Victorian cookery books, whole birds and the feet of animals were celebrated with relish, while in other parts of the world, such as China, foods enjoyed purely for their challenging textural pleasure are highly prized.