Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.
Yes! Shapes can affect our perception of flavor. This is the result of a research carried out by Charles Spence who has been working together with molecular gastronomy Chef Heston Blumenthal for years and his research results have led to the introduction of new dishes such as the famous ‘Sound of the Sea’ served at The Fat Duck restaurant. It will be interesting to see how the shapes of foods, plates and cutlery will be used creatively in molecular gastronomy to influence the eating experience and trick our minds.
This holiday season surprise your diners with an innovative dish combining flavors inspired by this pumpkin and cranberry pairing analysis. The scientific method of food pairing was most famously applied by molecular gastronomy Chef Heston Blumenthal and is based on the principal that foods combine well with one another when they have similar molecular compounds in common.
Can you taste music? According to some scientists and musicians, the answer is “Yes.” Not only they have found reliable associations between taste perception and music but they have also developed an algorithm that can “flavor” your favorite song! Want a salty version of “With you or without you”? Or how about a bitter version of “Rolling in the deep”?
Food pairing in molecular gastronomy is based on the principal that foods combine well with one another when they have key flavor components in common. Molecular profiling has spawn odd combinations like coffee and garlic, mandarin and thyme and cucumber and violet.