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Are Michelin Stars All in Our Mind?
I’ve been watching ‘Knife Edge’ on Apple TV, a documentary that follows the trials and tribulations of Michelin star hopefuls. It is a guilty pleasure; it’s basically reality TV with some Michelin star prestige to ramp up the stakes. A couple of things did strike me when I was watching though. Firstly, why would anyone… Continue reading
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Quick Bite: How salt enhances the flavour of our food
In my recent post on MSG and our taste perception I was going to include a bit about salt and how it works as a flavour enhancer but, as usual, I went on a bit so I couldn’t fit it in. So I wanted to do this short post while it was all fresh in… Continue reading
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The science behind umami: Understanding the way we perceive taste
Most of us have now heard of umami and we probably all know that umami is now recognised as the fifth of our primary tastes, formerly limited to sweet, sour, bitter and salty. You might also know that Western societies were a bit slow to the umami party. Despite being recognised in the East for… Continue reading
The Science of Food 