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The Week in Bites 6th September 2015

The Week in Bites 6th September 2015

A trip to The Nordic Food Lab, how our menus are engineered and we focus in on the many numbers behind knives.

By FDL on

The Nordic Food Lab

This week on Fine Dining Lovers we visited Denmark for a behind the scenes look inside The Nordic Food Lab.

Many people misunderstand the purpose of The Nordic Food Lab and while there we found exactly what it is they do and some of their latest projects.

This is a look inside one of the most exciting culinary research centres in the world, enjoy.

Menu Engineering

After our visit to Denmark, we decided to take a closer look at the art of Menu Engineering, a style of work developed in 1982 and one that affects us every time we sit down to order some food.

We’re said to make around 200 decisions a day regarding food and you’d be surprised at just how many of those decisions are swayed by the menus we see.

Read the full piece.

Also this week

We looked at some of the lesser known edible seaweeds that we should all be eating, we found out more about how to make Mozambican Peri Peri chicken and we brought you an interesting piece on the numbers behind knives.

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