Flavorful Journeys

Although it hasn’t happened very often, I have at times run across people who claim to have an all-encompassing knowledge of a given subject. After a quiet smile and nod, I typically would dig to determine how said individual stays up to date on their mastered topic. A satisfactory response to that line of inquiry—monitoring journals, conference papers, academic investigations, etc.—will likely see me walk away satisfied (albeit a bit rebuffed by any claim of mastery of any subject, regardless of the level of learning and dedication … we can all continually learn, and a humble approach will always yield more intellectual results than an arrogant one…). But more often than not, in such situations I find that the individual is relying more on past success and confidence than an ongoing quest for new truths.

Consider flavor science. Although we have certainly come a great distance in determining a huge range of complementary and contrasting flavors—whether via experimentation in the kitchen or lab—new discoveries regularly spring forth.

One good example is the recent book by Quebec sommelier François Chartier who uses a molecular flavor science approach to pair wines and foods, finding common terpenes or other molecular compounds to reveal combinations that no self-respecting enophile would have suggested (but certainly should have, if they had dug deep enough!).

The scientific underpinnings of our natural world have much to teach us in the sway of our edible artifice—and this flavorful journey has really only yet begun.