Vittles 5.8 - Fermenting and Success

Fermenting with Dame Thom Eagle 4: What Success Looks Like

A few years ago I went to a talk on the role of texture in Chinese food, presented by the British food writer Fuchsia Dunlop. The main thesis of the talk was that as much as the UK has embraced many aspects of Chinese food, texture has been misunderstood. Not only is texture an integral part of Chinese cuisine, Dunlop argued, but it is something that ca…