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Table 1 Frequency and context of use of the word ‘Traditional’

From: Creating bespoke note by note dishes and drinks inspired by traditional foods

Student

Phrase

Context

1

‘The main flavour combination for this dish was chosen from a traditional Asian flavour combination of chilli, garlic and ginger’.

Flavour

2

‘The main element is inspired by the traditional “Bloody Mary” drink; a spicy vodka and tomato flavoured cocktail,’

Flavour

3

‘Therefore it was decided to experiment with the traditional recipe for a meringue,’

Recipe

4

‘Unlike the presence of custard in a traditional crème brulee which allowed for sugar to sit on the top layer’

Recipe

4

‘This reflected the traditional food combination of carrots and potatoes’.

Recipe

5

‘The idea of making this dish was inspired by some traditional dishes of the South of Italy’.

Recipe

6

‘The red wine consommé is garnished traditionally with a julienne of pancake (Celestine garnish)’

Method

6

‘The inclusion of traditional cookery methods’

Method

6

‘It is difficult to get away from traditional dishes when trying to come up with a unique dish.’

Recipe

7

‘This is a modern approach to what is a traditional method of infusing oils’.

Method

8

‘Kaya comes from Malay-Chinese. Traditionally it is made using palm sugar which gives the coconut curd a rich brown colour. A curd has a higher amount of egg than a traditional milk cream and more sugar (like pastry cream) it is cooked and enriched with butter’.

Recipe

8

‘The toasted caramel gives the dish another dimension of the traditional breakfast dish Kaya (coconut curd) on toast. Experiment with a traditional honeycomb recipe’

Recipe

9

Traditionally jellies, jams and conserves are made using fruit like berries, oranges etc.’

Recipe

10

‘There was a rise but not as stiff as a traditional meringue’

Recipe

11

Traditional thickeners like flour typically require far larger amounts to do a similar job’.

Recipe

12

‘a meal that was traditionally concocted to prepare one for a full days heavy duty work on the farm on a cold winter morning’

Meal

12

traditional food preparation processes’

Process

12

‘a Note by Note dish that would sound traditional and familiar to the consumer, but offer the opposite: a modernised version of an old-fashioned meal with a completely different flavour, structure, taste and aroma’.

Meal

13

‘the role of traditional ingredients in the cooking procedure’

Ingredients

14

‘To achieve crunch, a traditional honeycomb recipe was constructed consisting of sugar, glucose and bicarbonate of soda.’

Recipe

15.

‘the colour of traditional garden beetroot’

Colour

15.

‘The Eggnog, rather than a traditional sweet alcoholic milk punch’

Taste

15

‘instead of it being a sweet cocktail as is traditional, it will be savoury’

Taste

16

‘in the form of a traditional bread/cracker/chip.’

Form

17

‘Prior to the 1900s pectin was exclusively used in the traditional manner, to make jams and jelly’

Method

18

to giv‘to a dish you would traditionally add vinegar or the juice of a citrus’ fruit'

Recipe

18

‘In traditional jam making’

Method