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Taste: sweet |
29 March 2005 |
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 Sybil Kapoor on how different cultures create sweet-tasting food
We in this country may be renowned for having a particularly well developed sweet tooth but the truth is that the predilection for sweet-tasting food is universal. What varies is the way that sweetness is used from culture to culture.
While we might be satisfied with a rich steamed sticky pudding swimming in toffee sauce at the end of a meal, in Thailand sweet spiced fish might be included with savoury dishes as the main part of a meal.
Anna McNamee and Sybil Kapoor went to London's Borough Market. There they met up with Fred Foster, owner of the fruit and veg supplier, Turnips.
Try Sybil's grilled honey-lime marinated squid
Taste: A New Way to Cook
by Sybil Kapoor
Whitecap Books
ISBN 1552855414
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