At our recent Culinary R&D conference in Los Angeles, a sponsor asked me if there was any food I wouldn’t try.In this age of the fussy eater, when people tout like badges of honor their determination not to eat red meat, their disdain for mollusks, their sensitivity to tree fruit, I maintain my determination to try any food that is put in front of me.Obviously if consuming an ingredient will make a person double over in agony, they should avoid it. If an allergy to it is so severe that it ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?