What gives food its flavour? What makes some foods taste really good while others can be mediocre or even disgusting?
How far can science go it answering these (and other) questions that are so important for domestic cooks and chefs alike?
In this demonstration lecture I will try to answer these and other questions.
You will discover that we actually use all our senses to assess the food we eat: we use our eyes to see the colour, shape and size, our ears to hear any sizzling, or crackling, etc. our hands to feel the texture, our tongues to sense the taste, our noses to sense the aroma and all the nerves in our mouths to assess the “mouthfeel."
In practice, we integrate all these sensations into what we call the “flavour” and then decide whether or not we like it.