Taking stock of new flavours

  title={Taking stock of new flavours},
  author={Harold McGee},
  • H. McGee
  • Published 1 July 1999
  • Psychology, Medicine
  • Nature
Why does a tomato taste the way it does? How do chemicals in foods interact with our taste (and olfactory) receptors to create the sensation of flavour? Scientists and chefs came together at a recent meeting to debate and investigate the science of the kitchen. Among other things, they found that the flavour of a raw tomato ‘evolves’ over time, as various chemicals are released by the action of chewing. 
Complexity on the Menu and in the Meal
A number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience are outlined.
If You Give an Artist an Apron Jacob Stern
on his first day in my PWr course on “food, Politics, and the rhetoric of ethical consumption,” Jacob Stern established his enthusiasm for the subject matter: he vividly described seeking out
Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services
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