The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat

Science and data-visualization drive this intriguing graph-filled reference dedicated to engineering new flavor combinations. The team—chef Coucquyt, bioengineer Lahousse, and tech entrepreneur Langenbick—employ such analysis as “gas chromatography-mass spectrometry” and plenty of gusto to arrive at 70 “aroma descriptors,” then map those smells to myriad food and drink items. Those options are then matched with a vast assortment of companion offerings, adding up to 10,000 (often surprising) flavor combinations. Results are plotted out using flowing and segmented taste wheels and color-coded grids. A brown dot, for example, represents the woody aroma with descriptors including balsamic, pine, and the compound phenolic. A deep dive into coffee finds that the drink has over a thousand different aroma molecules, though no more than 40 are perceivable by humans, and dictates that freshly brewed coffee shares the same floral and spicy notes as grilled green asparagus. French fries, meanwhile, have the caramel and roasted notes that make it a nice match with pan-fried pheasant or Japanese muskmelon. Restaurant professionals and intrepid amateurs will find plenty to ponder in this heady outing. (Oct.)