Food Pairing
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Food Pairing
Foodpairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor standpoint. The method is based on the principle that foods combine well with one another when they share key Flavor (taste), flavor components. Foodpairing uses HPLC, gas chromatography and other laboratory methods to analyze food and find chemical components that they have in common. The method aids recipe design and provides new ideas for food combinations, which are theoretically sound on the basis of their Flavor (taste), flavor. It provides possible food combinations, which are solely based on the intrinsic properties of the different food products; these combinations are based on the flavor compounds that are present in the products. It also can result in unusual combinations (e.g. endives in a dessert, white chocolate and caviar, or chocolate and cauliflower). While unusual these combinations are found enjoyable to many people because th ...
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Registered Trademark
The registered trademark symbol, , is a typographic symbol that provides notice that the preceding word or symbol is a trademark or service mark that has been registered with a national trademark office. A trademark is a symbol, word, or words legally registered or established by use as representing a company, product or service.For example, Unregistered trademarks can instead be marked with the trademark symbol, , while unregistered service marks are marked with the service mark symbol, . The proper manner to display these symbols is immediately following the mark; the symbol is commonly in superscript style, but that is not legally required. In many jurisdictions, only registered trademarks confer easily defended legal rights. In the US, the registered trademark symbol was originally introduced in the Trademark Act of 1946. Because the symbol is not commonly available on typewriters (or ASCII), it was common to approximate it with the characters (or ). An example of a ...
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