FLAVOUR NETWORK AND PRINCIPLES OF FOOD PAIRING
Some years ago, while experimenting with salty foods and chocolate, chef Heston Blumenthal discovered that white chocolate and caviar taste rather good together. To find out why, he had the […]
HYDROCOLLOID BASICS
A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium). A colloidal system may be solid, liquid, or […]
UMAMI – MAKING FOOD TASTE DELICIOUS
Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many […]
YOU CAN’T DICTATE CULTURE — BUT YOU CAN INFLUENCE IT
Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many […]
MEDIEVAL MIDDLE EASTERN DIETETICS
I’ve always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I have been doing some further research on the historical relationship […]
UNDERSTANDING AROMA COMPOUNDS
When food is consumed, the interaction of taste, odor and textural feeling provides an overall sensation which is best defined by the English word “flavor”. Flavor results from compounds that […]
MULTISENSORY TASTE PERCEPTION MODULES
Food provides a multimodal stimulus; it excites more than one sensory system. During the process of eating, all of the five senses are used. With our far senses vision and […]
SOUND DESIGN: USING BRAIN SCIENCE TO ENHANCE AUDITORY & MULTISENSORY PRODUCT & BRAND DEVELOPMENT
Professor Charles Spence, author of ‘Sound Design: Using Brain Science to Enhance Auditory & Multisensory Product & Brand Development’ is the head of the Crossmodal Research Laboratory based at the Department of Experimental […]
YOU CAN’T DICTATE CULTURE — BUT YOU CAN INFLUENCE IT
I recently came across this Harvard Business Review blog article which looks at how leaders can influence the corporate culture. The article’s main points and guidelines are in line with […]
TASTE 101: BIOLOGY BASICS
To understand the Molecular Gastronomy “movement” its best to start from First Principles. To begin, its useful to re-introduce ourselves with the physiological basis of taste. This means – let […]