Culinary News from The Culinary Institute of America

Let’s Hear It for Bouncy Foods

A preference for chewiness, or any texture, is learned, dependent upon the foods we were exposed to growing up. And so it’s limiting that chewy foods aren’t as frequently served in many European cuisines, though the texture does appear in sweet snacks like gummy bears, says Willa Zhen, PhD, professor of liberal arts and food studies with the CIA.

Read the full article >

Contact Us

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1457