As we all know, celebrity chefs are gluttons for the odd mix: sweet and sour is nothing to the TV cook who garnishes peppered okra with crème Anglaise washed down with a curried champagne spritzer. There are also those celeb cooks who simply wouldn’t leave their local supermarket without a good selection of cheese and wine...but that's another story.
Is there anything science can say about these combinations and the underlying chemistry of good taste?
My latest Pivot Points article in The Euroscientist, online today: Food chemistry or food culture.

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