Food Grammar: Unspoken rules of cuisine

Re:Food Grammar: Unspoken rules of cuisine by silicon2401 on Monday February 01, 2021 @04:01PM (#25993874)

Just watched that and was about to comment the same. I wish there was some kind of quantification to this stuff, or at least a subjective graph demonstrating the different aspects of foods and which ones are complementary: flavor, texture, color, smell, etc. if we had this kind of quantified space to explore, i think we could programmatically find some bizarre combinations that taste amazing

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Re:Food Grammar: Unspoken rules of cuisine by RobertKerans on Monday February 01, 2021 @04:27PM (#25994213)

Flavour thesaurus is very good, if quite small relative to what I think you want (or I might be projecting -- it's what I want). Would be a good start for seeding the graph anyway, it's a great book.

https://en.wikipedia.org/wiki/The_Flavour_Thesaurus?wprov=sf...

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Re:Food Grammar: Unspoken rules of cuisine by mhh__ on Monday February 01, 2021 @05:01PM (#25994639)

I don't think there's as much science to it as he implies but this is how heston blumenthal cooks.

I genuinely can't find the book (it's not modernist cuisine) but he recommended a book which is sort of part chemistry textbook part cookbook.

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Re:Food Grammar: Unspoken rules of cuisine by euoia on Monday February 01, 2021 @05:15PM (#25994815)

I think you are talking about to “On Food and Cooking” by Harold McGee. It is a very good book and I do refer to my copy from time to time.

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Re:Food Grammar: Unspoken rules of cuisine by mhh__ on Monday February 01, 2021 @06:20PM (#25995494)

Almost definitely, thanks.

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