In the lead up to next month’s fancy food show I have been trying to find the pulse of American ‘fancy food’ consumers. Sometimes the gourmet food industry, much like the fashion industry, appears to follow the beat of capricious restaurant deities and food critics at the top who define good flavor with a flick of their pen or the posting of a tweet.
Today The Wall Street Journal ran an article (also view the video) discussing American’s craving for bold flavors, often engineered in taste labs and delivered to expectant tongues by flavor crystals and proprietary chemical combinations.
Luckily South Africa has a lot to offer in this category - chemistry labs not included. Whether its Something South African’s Spicy Durban Curry, boldly seasoned meat pies, Biltong, Chakalaka or one of dozens of other possibilities, South Africa’s rainbow cuisine naturally tilts toward the bold end of the flavor spectrum.
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