Culinary scientist Arielle Johnson describes flavor as “the thing that drives us to drop serious money on heirloom tomatoes. The reason we don’t just subsist on Soylent. The town where Guy Fieri lives.” Flavor is also molecules, according to Johnson, whose new book “Flavorama” explores how the chemistry of flavor informs how we perceive foods as salty or herbal, sour or sweet. Johnson, who also co-founded the fermentation lab at the critically acclaimed restaurant Noma, joins us to talk about the science of flavor, the complex interactions between our senses of taste and smell and how to create intense and unexpected flavors in our everyday cooking.
Guests:
Arielle Johnson, food scientist; author, "Flavorama: A Guide to Unlocking the Art and Science of Flavor"; co-founder and fermentation lab and science director, Noma in Copenhagen - a three-Michelin-star restaurant considered the best in the world.
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