| |
| | Sweet, Sour, Salty, What? - CHOW.com |
 | | A taste for bitter persisted, mostly in isolated pockets of immigrants, throughout the 20th century. |
 | | “Bitter being an equal part of a very small flavor perception, if you leave out essentially 25 percent of that, you are leaving out a huge range of flavors available to you,” says John Zearfoss, a professor at the Culinary Institute of America who has studied the unpopular taste. |
 | | Dufresne of wd-50 uses sour cream as a fatty, creamy balm to the bitterness of his grapefruit and zucchini, with brininess from the squid as an alternate foil. |
| www.chow.com /stories/10138 (2226 words) |
|