Word: flavors
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This weekend, Dudley Drama enthusiastically accepts the invitation to inject its own flavor into the production, casting a set of actors who, like the residents of the Dudley House, range in age and daytime occupations, from undergraduate to graduate students. In fact, the production even boasts that they cast member from each of Harvard’s ten graduate and professional schools, with the exception of the School of Public Health...
...purists are right that Gallo takes a nontraditional approach to selecting which wines to distribute. It asks consumers what they want--which is second nature in most industries but not the wine biz. Gallo interviews thousands of American wine drinkers every year, inquiring about the flavors they like and their buying habits. The company has used those data to craft flavor profiles for all major wine types. Each profile is a three-dimensional grid charting the possible flavors and consumers' reactions to them. Gallo's winemakers are then encouraged to craft wines that will get a favorable rating...
...applied their wisdom to the kitchen. Barham exposed him to lab-equipment catalogs. Tom Coultate, a retired food biochemist from South Bank University, explained advanced gelling agents (used in the restaurant's tea, almond and quail jellies). Anthony Blake, a vice president of Firmenich, a Swiss fragrance and flavor company, was most influential. "The first time I went to Geneva," says Blumenthal, "Tony showed me thousands of flavor molecules and extracts in little jars. I was in heaven...
...sampling molecules (which look like Pop Rocks candy and smell intensely of their source) and learning the chemical connections between them, Blumenthal was freed to go off on the creative jags he calls "flavor pairings." White chocolate and caviar, foie gras and jasmine, asparagus and licorice all have molecular commonalities that keep them from clashing and, when properly paired, can lead to electric new tastes. Any food scientist knows that mustard and red cabbage contain mustard oil, but it was Blumenthal who put in the endless hours that led to Pommery-mustard ice cream in red-cabbage gazpacho...
...from the Fat Duck, and he recently got a $25,000-a-year grant, for three years, from Britain's Biotechnology and Biological Sciences Research Council to hire a doctoral student who will help him fine-tune the development of a crispy cocktail and explore the nascent area of flavor perception. "Eating isn't just taste, it's all the senses," he says. "Blindfold knowledgeable wine drinkers, and a majority can't say if they're drinking red or white, so sight matters. Sound--the crunch of a carrot--affects your expectations. What happens if you bite into a banana...