Flavour Associations: Learning to Like

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional


Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.
Original languageEnglish
Title of host publicationThe Art & Science of Foodpairing
EditorsP. Coucquyt, B. Lahousse, J. Langenbick
ISBN (Electronic)9781784722906
Publication statusPublished - 9 Oct 2020

Fingerprint Dive into the research topics of 'Flavour Associations: Learning to Like'. Together they form a unique fingerprint.

Cite this