Some theory on cullinary creativity that does not go off limits

http://gizmodo.com/5869188/why-does-asian-food-taste-so-different-from-western-food Many thanks to Dotty for bringing this to my attention. And here’s the link to the paper in Nature referred to in gizmodo http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html. And some more theoretical buzz http://www.foodpairing.com/.

Enjoy and good luck with practical implementations!

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