Functional Broth

Authors

  • Don Peterson Shantou University Author

DOI:

https://doi.org/10.1558/ppc.28032

Keywords:

broth, ferments, unami, mouth feel, combinations, amino acids, cooking techniques

Abstract

The author explores the synergies between slow cooked broths and dry-aged or wet-aged ferments. Examples include borscht, Korean haejangguk and Japanese misoshiru. The synergy produces unami.

Author Biography

  • Don Peterson, Shantou University

    Don Peterson is Professor of Computer Science at Shantou University. His field of study is informatics. He worked previously at London University, the European Computer-Industry Research Centre in Munich, and the University of Birmingham.

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Published

2017-05-01

Issue

PPC 108 (2017)

Section

Articles

How to Cite

Peterson, Don. 2017. “Functional Broth”. Petits Propos Culinaires, May, 66-68. https://doi.org/10.1558/ppc.28032.