Archive for January 30th, 2012

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Food chemistry or food culture

As the last remnants of holiday dinners, lunches, high-teas, suppers and celebratory breakfasts are collated and one last binge with myriad mixed flavors indulged, thoughts turn to taste. Specifically flavor and the combinations thereof. We all know that celebrity chefs are gluttons for an odd mix: sweet and sour is nothing to the TV cook who garnishes peppered okra with crème Anglaise washed down with a curried champagne spritzer with a hint of flint. And there are those who wouldn’t think of leaving the supermarket without a good selection of cheese and wine.

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