The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
by Peter Coucquyt, Bernard Lahousse, Johan Langenbick
10,000 flavor matches that will transform the way you eat.
What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible.
When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste.
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