My girlfriend bought me the book for Christmas after I mentioned it to her hearing about it on NPR. That book is revolutionary. Its a tome of information giving an infinite number of possible concoctions. Great job this guy and his wife did compiling the data
yes that's why in his talks he mentions the difference between taste and flavor. I believe he suggests that the tongue allows one to taste and "feel" the food just like a chili pepper would have a burning sensation, or like you said the cooling sensation of peppermint or the numbing sichuan , which also kinda has a menthol feel to it...Then he then says that your nose (olfactory) is what allows us to experience the real flavor of foods, meaning taste is just a subset of the overall experience of tasting the flavor of food...
I read a scientific paper a few years ago comparing traditional european/american approach which is presented here (mixing similar flavors) to an Indian approach where opposite flavors are blended together to achieve the best sensation. And there is a reason why Indian and Thai restaurants can be found anywhere while American restaurants are... you know. AI isn't going to help this.
Thats not entirely true. We dont really have american restaurants. Its all bbq and such. Which is also not even our own cuisine america doesnt really have an original cooking sense
My take away from this talk was not that he was only mixing similar flavors, but foods that had similar compounds in their make up. There are many foods that are "opposite" but contain the same flavor compounds, like for instance potatoes contain vanillin which is also found in vanilla. Could you be creative and make a tasty dish with potatoes and vanilla?
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My girlfriend bought me the book for Christmas after I mentioned it to her hearing about it on NPR. That book is revolutionary. Its a tome of information giving an infinite number of possible concoctions. Great job this guy and his wife did compiling the data
This man is genius
Thank you so much sir for so much knowledge 🙏❤️
Bitter, Sour, Salty, Sweet. There's also cooling (peppermint), spicy (chilli), numbing (sichuan), glutamate (MSG).
yes that's why in his talks he mentions the difference between taste and flavor. I believe he suggests that the tongue allows one to taste and "feel" the food just like a chili pepper would have a burning sensation, or like you said the cooling sensation of peppermint or the numbing sichuan , which also kinda has a menthol feel to it...Then he then says that your nose (olfactory) is what allows us to experience the real flavor of foods, meaning taste is just a subset of the overall experience of tasting the flavor of food...
Really interesting video! 👏👏
❤️ cool vid!
When Bryan Cranston gets Philosophical.
I read a scientific paper a few years ago comparing traditional european/american approach which is presented here (mixing similar flavors) to an Indian approach where opposite flavors are blended together to achieve the best sensation. And there is a reason why Indian and Thai restaurants can be found anywhere while American restaurants are... you know. AI isn't going to help this.
Thats not entirely true. We dont really have american restaurants. Its all bbq and such. Which is also not even our own cuisine america doesnt really have an original cooking sense
@@TheFirstRamenKamen not sure what you mean. I meant that American restaurants are very rare outside of America.
My take away from this talk was not that he was only mixing similar flavors, but foods that had similar compounds in their make up. There are many foods that are "opposite" but contain the same flavor compounds, like for instance potatoes contain vanillin which is also found in vanilla. Could you be creative and make a tasty dish with potatoes and vanilla?
Scientist always want to pursue an alternative to make money.
Good delivers nutrients now they'll eventually add synthetic nutrient
Ahahahahaha I'm not going vegan.
We don't give a flying fyk