Workshop with Maki Ueda on the 16th of November 2008, as a part of Open Kitchen

Instructions for the participants

[1] Think about the flavor pairing, and find your best couple.

You can easily find the reference for flavor pairing on this site:

About the molecular gastronomy and flavor pairing:

If you want to create flavored liquor, it's advised to include fruits or berry that contain natural fruit sugar to imaprove the taste.

[2] Contact FoAM for your enrollment.

The maximum amount of participants is 10. If you cannot have a place, you could still observe the whole process of the workshop. Contact: bxl[at]fo[dot]am

[3] Prepare the ingredients.
  • You provide two ingredients, and we will provide everything else necessary for the workshop
  • The ingredients that you provide should match each other, preferably in terms of 'flavor pairing'.
  • The fresher it is, the better. Raw is better than cooked.
  • The ingredients should contain the enough aromas for you to detect with your nose.

How much should you bring?

  • fresh vegetables, fresh fruits, fresh flowers: ~1 cup
  • dried leaves, dried fruits, wood, spices: ~0.5 cup
[4] Come to the workshop
  • Date: 16th November 2008
  • Time: 14:00 – 17:00 (3 hours)
  • Place: FoAM, Koolmijnenkaai 30-34 Quai Des Charbonnages, 1080 Brussels, Belgium
  • Any questions? Contact us on bxl[at]fo[dot]am or by phone on +32-2-513-5928
  • edible_perfume.txt
  • Last modified: 2008-11-05 13:34
  • by nik