I read something once that claimed most cuisines (or dishes, maybe?) could be defined by a core triad of what fat, aromat, and acid they use. Like butter, garlic, white wine vinegar for French. I've searched for ages but I can't find it again, does anyone recall seeing something similar?

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Anonymous Mon Aug 21 13:26:13 2023 No.19624422 [Reply] [Original]

I read something once that claimed most cuisines (or dishes, maybe?) could be defined by a core triad of what fat, aromat, and acid they use. Like butter, garlic, white wine vinegar for French. I've searched for ages but I can't find it again, does anyone recall seeing something similar?

>>	Anonymous Mon Aug 21 13:35:08 2023 No.19624443 >>19624422 Salt, fat, acid, heat Its a good book i recommend it anon

>>	Anonymous Mon Aug 21 21:39:54 2023 No.19625849 >>19624443 Huh, I have a pdf of that but I've only ever skimmed it. Thanks.

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/ck/ - Food & Cooking