In “Flavorama: A Guide to Unlocking the Art and Science of Flavor,” written by Arielle Johnson, the complex world of flavor is explored through the understanding of taste and smell. Johnson, a Ph.D. chemist who worked at the renowned Noma restaurant in Copenhagen, delves into the molecules that create flavors and how they interact with taste and smell receptors in our bodies. With colorful illustrations and interesting recipes, the book offers a unique perspective on flavor for readers of all backgrounds.
The book is divided into sections that cover Johnson’s laws of flavor, starting with the concept that “Flavor is molecules.” Johnson then explains the importance of taste and smell in creating flavors, with a focus on smell’s significant impact on the overall flavor experience. Through hand-drawn illustrations, the book showcases how scent molecules interact with the brain and trigger emotional memories, making smell a vital component of flavor perception.
Johnson goes on to explore different tastes and smells, highlighting predictable patterns in flavor combinations and how they can be intensified, extracted, or infused. By manipulating flavor molecules through various techniques, individuals can enhance or alter flavors to suit their preferences. Recipes featured in this section showcase this concept, such as umami-boosted cacio e pepe, offering unique flavor combinations for readers to experiment with.
The book concludes with the idea that flavor can be created and transformed through processes like heat and fermentation. Johnson encourages readers to think like flavor scientists, enabling them to improvise in the kitchen when faced with ingredient shortages or unexpected situations. By understanding the principles behind flavor, individuals can adapt recipes and experiment with different ingredients to achieve the desired flavors in their dishes.
“Flavorama” provides a comprehensive guide to understanding the art and science of flavor, making it a valuable resource for anyone interested in learning more about the complexities of taste and smell. Johnson’s expertise in both chemistry and culinary arts shines through in the book, offering readers a new perspective on how flavors are created and perceived. With its engaging illustrations and practical insights, “Flavorama” is a must-read for those looking to deepen their knowledge of flavor and enhance their cooking skills.
