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Flavorama review: Arielle Johnson digs into flavour science in a tasty new book

Pelican Press

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Flavorama review: Arielle Johnson digs into flavour science in a tasty new book

Copenhagen’s Noma restaurant, where researcher and cook Arielle Johnson has worked

THIBAULT SAVARY/AFP via Getty Images

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Arielle Johnson (Harvest)

WHAT makes roasted meats taste so good? In the 19th century, scientists thought the answer was a mysterious substance known as osmazome, found in the flesh and blood of animals. The influential theorist Jean Anthelme Brillat-Savarin described osmazome as “the most meritorious ingredient of all good soups”.

The science of flavour has come a long way. There can be few people better placed to bring us up to speed in 2024 than Arielle Johnson, a…





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Book review
#Flavorama #review #Arielle #Johnson #digs #flavour #science #tasty #book

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