Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, shares his expertise on the trends and techniques that marry together seemingly disparate culinary styles and flavors in order to create new products with a flavor synchronicity that is greater than the sum of its parts.
Applying traditional tastes to new formulations, or merging flavors from both complementary and competing cultures, brings about the best of many worlds in food formulations.
