Scientific American, the world-renowned science publication, has published an article that proves the soundness of the aromatic harmonies and molecular sommellerie science instigated by François Chartier in 2004. This approach created by Chartier revealed the aromatic synergy between different foods and between foods and liquids and was published in his founding book Taste Buds and Molecules: The Art and Science of Food and Wine.
In this article, Scientific American explains the results of a research that began when its authors noticed that many chefs, such as Ferran Adrià of elBulli fame, were seeking inspiration from scientific work on the aromatic composition of foods, including the book Taste Buds and Molecules. The research in question demonstrated that foods and liquids that share one or more aromatic molecules dominate a vast majority of occidental cuisine.
Chartier Créateur d’harmonies was the pioneer of this new science, in 2004, by demonstrating the basic principles behind the aromatic science of foods and wines. His research began in 2002 and the first results were published in his weekly column in La Presse between 2005 and 2009. The complete and exhaustive results of Chartier’s research was published in 2009’s book, Taste Buds and Molecules, which won the Best Innovative Cookbook in the World award at the Paris World CookBook Awards 2010.
Chartier was indeed the first, in 2000, to postulate that when foods or foods and liquids share a dominant aromatic molecule and are paired in a dish, the resulting aromatic synergy is at the root of the harmony of that dish. In other words, the whole is larger than the sum of its parts.
Since cooking was invented, seasoned chefs and budding cooks have intuitively paired certain ingredients that share such dominant aromatic molecules, but thanks to Chartier’s aromatic science and his books — Taste Buds and Molecules, The Taste Buds and Molecules Recipes and Papilles Pour Tous! —, it is now possible for anyone to grasp how and why those foods and liquids — whether its wine, beer, sake, tea or coffee — work to create a harmonious result when paired together.
Thus, a new culinary era has been ushered in thanks to Chartier’s new understanding of the molecular aromatic structure of foods and liquids which allows to pair foods and liquids that remained unseen up to now, like for example the nori algae used in sushi and raspberries, which are both dominated by beta-ionone, a molecule that defines the raspeberry/violet aroma.
Indeed, the science of Chartier Créateur d’harmonies has pushed back the geographic boundaries of taste!
The Scientific American article and interactive map, The Flavor Connection
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