Every mature culinary tradition uses acid as a structural element — not flavouring, but architecture. The specific acid differs by geography and culture (citrus in the Mediterranean and Southeast Asia; vinegar in Northern Europe and China; tamarind in South and Southeast Asia; sumac in the Levant; fermented sourness across East Asia) but the role is identical: acid brightens, cuts fat, balances sweetness, and provides the contrast that prevents a dish from being one-dimensional.
A cross-cultural mapping of acid use as structural technique — identifying the tradition-specific acid sources and their universal structural role.
CROSS-CULTURAL TECHNIQUE SYNTHESIS + BAKING SCIENCE