Art & Science Of Foodpairing
Combining neurogastronomy with the analysis of aroma profiles, this book explains the science behind successful food pairings. It explores why familiar combinations work, introduces new possibilities, and offers an extensive reference for anyone curious about flavour, ingredients, and eating well.
About This Book
Foodpairing explores how science can help identify combinations that work well together.
It introduces neurogastronomy, the study of how the brain perceives flavour, alongside analysis of the aroma profiles created by food’s chemical components.
The book explains why familiar pairings are successful and presents many further combinations to inspire new ways of eating.
With an extensive collection of pairings and clear explanations of flavour science, it serves as a reference for readers interested in food and taste.
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