Food being prepared at an open-air food stall. Photo by Jirka Matousak

Victoria recently licensed 26 mobile food vendors to ply downtown residents and workers with grab-and-go lunches. Although a far cry from the 114 wheeled eateries licensed to operate on Vancouver’s downtown streets, it’s a welcome start.

Whether we’re eating tacos from the Puerto Vallarta Amigos truck at Yates and Wharf streets, snacking on a perogy sandwich from the Hungry Rooster on Courtney Street, or buying lunch from other vendors set up on private, and now city, property, we’ve long credited our mouths for our ability to taste. The tongue’s taste buds are tiny locks awaiting to be fitted with the sweet, sour, salty, bitter or umami (meaty) keys that are now considered the five major taste groups.

However, our sense of taste contributes only the broadest brushstrokes to what we call flavour. Flavour, say researchers presenting at the American Chemical Society’s annual shin-digs, is a complex, intricate, sublime sensation–combination.


Read the rest of this article in the Victoria Times Colonist….

(and let me know if this link doesn’t work)

You must be logged in to leave a reply.

%d bloggers like this: