As a beginner chef - I did not advanced too much from this position in the last 2-3 years - the most difficult problem was how and why to match various tastes and types of food. Thus, the basic of my learning in terms of food was to know what the foods and spices taste like. It took me some time and I still make mistakes, because I am more attracted to the color combination of different foods I am getting better and better.
When I've read this article in the NYT about the Chemistry Behind Great Food Pairings, I understood that it is more behind a simple match of the foods there are biological explanations requested by the way in which our human body is built. On the other hand, I continue to believe that some tastes and food combinations are part of our anthropolotical genome and that it is not only a matter of biology.
Our food tells stories not only about our history and culture, but also about our bodies.
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