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The global gourmand’s dictionary just added new words to its growing list. These buzzwords have been making the rounds of chefs’ and food aficionados’ conversations. Update your culinary jargon and learn to speak the language of food.
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Gastro-naut
Someone who goes to great lengths to find exotic, kitschy food to eat
Example: Andrew Zimmern for his show “Bizarre Foods with Andrew Zimmern” where he travels far and wide to taste dishes like rat hearts and porcupine parts
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Lacto-fermentation
It is the process when starches and sugars found in vegetables and fruits are broken down and converted to lactic acid by introducing a bacteria.
Example: Kimchi, dill pickles and sauerkraut go through this process. It not only preserves the dish, but also provides health benefits.
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Neurogastronomy
It’s a study on how the brain and its complex processes are responsible for the sensation of flavor and taste we experience when we eat and drink. Apparently, a lot of it has to do with our sense of retronasal smelling and the aroma of food.
Example: Try eating your favorite food with a clear sense of smell versus eating it with a stuffed nose. Notice the difference in taste.
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