1165 København K
Tlf: 35 32 28 98 (mon-thurs)
Seminar — The talks are accompanied with tasting samples and the audience will experience how important texture is for the flavor perception.
Date & Time:
Gastro Science Lab, Rolighedsvej 26, Department of Food Science, UCP
Department of Food Science
Eggs-bacon, cheese-ham, caviar-chocolate – all know to be good in pairs. This also counts for oysters and champagne. Food pairing and flavor pairing are commonly used as an empirically based phenomenology adopted by chefs and food innovators to create delicious dishes. But what is the reason behind why champagne and oysters are good companions?
Some of the answers are given by professor Ole. G. Mouritsen and researcher Charlotte Vinther Schmidt from the Department of Food Science, University of Copenhagen. In addition, lecturer and wine writer René Langdahl will introduce us to the taste of champagnes.
The talks are accompanied with tasting samples and the audience will experience how important texture is for the flavor perception.