The Sporkful
Reheat: Two Books For The Food Science Nerd In Your Life
Dec 29, 2023
Food scientist Harold McGee and cookbook author Nik Sharma discuss the world of smells, flavor components, and texture in food. McGee explains the connection between smells and food, while Sharma delves into the six components of flavor. They also bond over potato chip selection strategy and discuss the concept of textures in food.
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Quick takeaways
- The Flavor Equation by Nick Sharma explores the six components of flavor, including the impact of emotion and sound on taste perception.
- Nose Dive by Harold McGee examines the fascinating world of smells, highlighting the connection between smells and emotions and inviting readers to appreciate the sensory experiences they provide.
Deep dives
The Flavor Equation: Exploring the Science of Flavor
The Flavor Equation by Nick Sharma delves into the six components of flavor: emotion, sight, sound, mouthfeel, aroma, and taste. Sharma explains how emotion can enhance flavor by sharing personal stories behind the dishes he cooks. He also explores the impact of sound on taste perception, citing the example of how the loud noise on planes affects the taste of tomato juice. Additionally, Sharma emphasizes the importance of mouthfeel and contrasts in texture to create more interesting and enjoyable eating experiences.
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