Posts tagged food writing
Radish Knowledge: Pungency and Poetry

Do you know what a 4-methylthio-3-butenyl isothiocyanate is? Otherwise known as MTB-ITC? Nope, me neither. At least not until I began work writing about radishes for the upcoming edition of Crop StoriesNot only have I begun to realize the varied culinary applicability (that was a mouthful) of the radish, I've been able to dig into Harold McGee's "On Food and Cooking"  and scholarly articles to learn more about the mustard oil produced by the enzyme reaction that makes those isothiocyanates. That's all just tricky wording to say what's behind radish pungency. Anyways, here's a bit of where I'm heading with the introductory essay for the next isse:

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