Tuesday, March 03, 2015

Flavor + Science = More Flavor

We have been eating a lot of Indian food around here lately. Like, a lot.

Also, I have been working on an article related to the scientific underpinnings of some sensory experiences.

These two things do not, at first glance, appear related. But they are.

According to this Washington Post article, science has proven that part of the massive appeal of Indian food comes from the fact that its dishes typically combine ingredients that are scientifically unrelated. And not just that the ingredients kinda seem unrelated - they really aren't related, in chemical terms.

This is some interesting stuff.

The article also links to a chart that could be my downfall this week. I could spend all my hours playing with it. It's an interactive graphic that shows which foods share the most, and the least, chemical links.

Mind. Blown. Seriously.

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