There are some people who would be nervous to hear the food they are about to eat has "a high grapple factor".Dunlop is a celebrated expert in Sichuan cuisine and the author of a number of bestselling cookery books.
When serving people dishes like duck tongues, Dunlop asks them to put aside their prejudices and instead concentrate on the sensation in their mouth. She describes the "cui" or crispness of fresh crunchy vegetables, the "tan xing" or springy elasticity found in food such as squid balls, and the "shuang" or texture that "evokes a refreshing, bright, slippery, cool sensation in the mouth".These are not things she's always been well-versed in.
Professor Russell Keast, director of the Deakin University CASS Food Research Centre, says texture is mainly perceived by a sense of touch and sound in the mouth.
Surely we should double the ABC’s billion dollars a year so we can get more stories like these.
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