Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20.
In this episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste sensations. The recipes are organized by ingredient and flavor profiles, with infographics, photos and appendix providing additional data. The origins of the book are based in James’s time working with IBM’s Chef Watson, translating recipes into data. James Briscone is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in Manhattan.
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