{"id":94924,"date":"2019-10-16T16:13:55","date_gmt":"2019-10-16T14:13:55","guid":{"rendered":"https:\/\/uniavisen.dk\/event\/gastrosalon-oysters-and-champagne-good-companions\/"},"modified":"2019-10-17T09:18:20","modified_gmt":"2019-10-17T07:18:20","slug":"gastrosalon-oysters-and-champagne-good-companions","status":"publish","type":"event","link":"https:\/\/uniavisen.dk\/en\/event\/gastrosalon-oysters-and-champagne-good-companions\/","title":{"rendered":"GastroSalon: Oysters and champagne \u2013 good companions?"},"content":{"rendered":"<p>Eggs-bacon, cheese-ham, caviar-chocolate \u2013 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?<\/p>\n<p>Some of the answers are given by professor\u00a0Ole. G. Mouritsen\u00a0and researcher\u00a0Charlotte Vinther Schmidt\u00a0from the Department of Food Science, University of Copenhagen. In addition, lecturer and\u00a0wine writer Ren\u00e9 Langdahl\u00a0will introduce us to the taste of champagnes.<\/p>\n<p>The talks are accompanied with tasting samples and the audience will experience how important texture is for the flavor perception.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eggs-bacon, cheese-ham, caviar-chocolate \u2013 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 [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":94925,"template":"","class_list":["post-94924","event","type-event","status-publish","has-post-thumbnail","hentry","event_category-seminar"],"acf":[],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>GastroSalon: Oysters and champagne \u2013 good companions?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/uniavisen.dk\/event\/gastrosalon-oysters-and-champagne-good-companions\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GastroSalon: Oysters and champagne \u2013 good companions?\" \/>\n<meta property=\"og:description\" content=\"Eggs-bacon, cheese-ham, caviar-chocolate \u2013 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? 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