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Gan - an ancient new taste?

liuzhou

By liuzhou
in Cookbooks & References

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liuzhou

liuzhou

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We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.

 

Going, going gan

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Alex

Alex

Posted
Posted (edited)

Thank you. I just placed a library hold on Tea in China: The History of China's National Drink, which is mentioned in the article. It should arrive in a week or so. Ditto Puer Tea: Ancient Caravans and Urban Chic.

Edited by Alex (log)

Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged.  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

No amount of belief makes something a fact.  -James Randi, magician and skeptic

IowaDee

IowaDee

Posted
Posted

Beautifully written and a very interesting subject.  I loved the part when she was comparing gifts from her childhood!

Naftal

Naftal

Posted
Posted

Interesting article. I've had kuding and it is wonderful!

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

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