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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