The Science of Flavour | Why You *Could* Use Cyanide to Replace Almonds
Channel: Dr. Chris Bartlett
Date: 28/06/2023

A deep dive into how the nose works and how that affects how we cook and what we find delicious. And beginning to explore more deeply the idea of complex processes in cooking and the development of deliciousness as 'perceived complexity' 

Obviously, don't use cyanide to replace almonds.

Played a bit fast and loose with taste/aroma/flavour distinction! 

Tastes don’t have to be volatile, but still small-ish.

Lactofermentation is largely sugars to acids not starch to acids. 

#chemistry #bottomup #cooking #delicious 

Silo Cookbook -- https://www.waterstones.com/book/silo/douglas-mcmaster/9781782406136

Andrew Huberman & Noam Sobel -- https://www.youtube.com/watch?time_continue=1&v=cS7cNaBrkxo&embeds_referring_euri=https%3A%2F%2Fhubermanlab.com%2F&source_ve_path=Mjg2NjY&feature=emb_logo

https://en.wikipedia.org/wiki/Olfactory_epithelium#/media/File:Olfactory_Sensory_Neurons_innervating_Olfactory_Glomeruli.jpg

https://www.foodpairing.com/how-to-replace-basil-flavour/

https://en.wikipedia.org/wiki/Olfactory_system#/media/File:Head_Olfactory_Nerve_Labeled.png

https://www.compoundchem.com/2015/02/17/coffee-aroma/

By No machine-readable author provided. Benjah-bmm27  https://commons.wikimedia.org/w/index.php?curid=1008837