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Seminar food guidelines

The food should be easy to eat from a plastic plate in one’s lap, without paying attention to it. It should not require a knife, fork, spoon or chopsticks. Sandwiches fulfill these criteria. Sushi can also be eaten with one’s fingers. Sandwiches should not be so thick that they have to be disassembled to fit in the mouth. Sandwiches should not contain ingredients that are difficult to bite through, for example prosciutto, non-crispy bacon, meat with tendons in it.
The food should not drip or stain the hands, especially with a greasy or otherwise difficult-to-remove sauce. Wraps should not have the bottom cut off or contain a thin sauce that leaks through the bottom. Sandwiches should not have contents falling out – avoid a thick stack of many fillings between the breads. A single filling can be thicker, e.g. a chicken breast. Biting into the food should not cause the food to fall apart (rice paper rolls have this problem) or something to squirt out the other end (as happens with sandwiches with a lot of sauce or mayonnaise).
Avoid ingredients with a strong, specific taste that some people love and some hate. Examples are sauerkraut, pickles, olives, capers, kimchi, herring, anchovies, hot spices. The food should be like a politician – trying to please everyone, avoiding controversy. Spices and sauces can accompany the food separately, like wasabi and soy sauce with sushi – then everyone can add the amount they like.
The mechanics of eating the food is as important as the taste. The ease of eating of various forms of food can be tested in a seminar-like situation: eating sitting, with a small plastic plate in one’s lap, no table, only occasionally glancing at the food.