Many consumers are open to trying new cuisines, but when it comes to texture, things get tricky.
So writes Nancy Kruse in CSP sister publication Restaurant Business.
When it comes to how a food item feels, “We are textural neophytes, stuck in a rut between crunch on the one hand and cream on the other, which makes texture a kind of culinary final frontier,” Kruse wrote.
There’s crunchy, of course, and crispy, such as with a Pretzel-Crusted Chicken Schnitzel from the Lazy Dog restaurant chain (pictured).
Then there’s smooth and creamy. Slimy, however, is where Americans draw the line.
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