Topics for the texture workshop five years ago included the biomechanics of chewing and swallowing; the structure of meat and how cooking affects it; foams and gels, featuring custards and chocolate mousses; the effects of microwaves on spongy foodstuffs like eggplants and mushrooms; and, on the last afternoon, a marathon session on the fractal nature of baba au rhum dough, conducted by a group of cantankerous physicists. (discovermagazine.com)
13 years ago amateur rum creator, Cédric Brément of Rhums de Ced» decided to create a rum that has distinct flavours and characteristics. (fb101.com)
Superyacht provisions company 1862 Wines & Spirits has recently placed a second order of the unique rum by Rhums de Ced», amid expectations of it becoming a must have among superyachts this summer. (fb101.com)