A Taste of Molecules: In Search of the Secrets of Flavor by Diane Fresquez

By Diane Fresquez

Food meets technological know-how, through Proust. 

We're brought to flavour even earlier than we are born, and all through our lives we connect stories, and a feeling of domestic and identification to foodstuff eaten with friends and family. The Danes are so obsessed by way of the enjoyment of consuming jointly, they also have a be aware for it--hygge (pronounced who-ga): "That experience of convenience, defense and enjoyment that arises from the flavor of excellent nutrients eaten with strong company." But how are new flavours created, and the way does flavour get into foodstuff within the first place? 
An enthralling own tale. After a demise within the relatives, the writer makes use of the nutrition of her adolescence domestic in New Mexico as a springboard to commute, style and realize the nutrients and nutrients technology round her domestic in Belgium and past. via lighthearted chapters comparable to "The making a song Baguettes" and poignant ones like "Recipes for Remembering" we get a steady and fascinating advent to the realm of flavour and sensory science. 
Science like you could have by no means tasted it. Discover what it is prefer to dine with  -- and test on -- a bunch of meals scientists in a so-called darkish eating place; to flavor new apple forms, simply together with your eyes; and to monitor a tender beekeeper flip honey into one of many oldest, so much chic drinks on this planet. The publication is a full of life, relaxing learn to be tasted time and again throughout the technological know-how and memory-inspired recipes within the back. 

Diane Fresquez lives in Belgium, and for a few years used to be a distinct correspondent for the Wall highway Journal. 


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Xavier had just bought part of his parents’ land in the Belgian countryside on which he planned to build a meadery. He was delighted to have discovered water under the land and his plans were to dig one hundred meters down to get at it and use it as one of his mead ingredients. To — 54 — test the water, he had recruited a scientist from the Institut Meurice, a research institute in Brussels. She was still working on it but had already found one defect. “There’s too much iron in the water,” Xavier said, which gave it a metallic taste.

Although the study may sound straightforward, there was a lot going on at the molecular level. There were many factors involved, such as the way chemicals can either bond with or repel water, and the fat content of the mother’s milk. Much of this was a mystery, even to Helene. ” I personally found some of the flavor choices used in the experiment a bit bizarre—caraway and licorice, in my mind, are not flavors commonly liked by everyone—but they are widely enjoyed in Denmark. The flavors were chosen by Helene, not for their popularity, but because they represented different, basic molecular structures and are associated with a range of foods we eat—fruits, vegetables, candy and spices.

The brewery has been in operation continuously (except for a brief period during World War I), passed down to Gustaaf ’s granddaughters, and now to An, who, in turn, has a daughter in her twenties involved in the commercial side of the business. The first question I had about brewing was whether it was a craft, a science, or both? “Both,” said An. ” She had a degree in brewing engineering from KaHo Sint-Lieven, a university college in the Belgian city of Ghent, where she had studied chemistry, biochemistry, and microbiology, along with brewery technology.

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