3 Styles of Soups Recipes: Unlocking the Science of Global Comfort Food
3 Difference Styles of Soups Worldwide Why does a bowl of French Bisque feel silky and luxurious, while a bowl of Thai Tom Kha feels light yet creamy? Why does a Texas Chili hold its own on a spoon, while a Vietnamese Pho relies on the clarity of its broth? The answer isn’t just “ingredients.” It’s physics. When we travel the world through food, we are essentially exploring different ways to manipulate water, fat, and protein. In my new E-Book, “The Spoon Atlas,” I explored the culinary architecture behind the world’s greatest spoon-able dishes. Today, I want to share a preview of the science that powers these bowls, complete with simple recipes to test these theories in your kitchen tonight.
