bernard lahousse designs taste using the science of foodpairing
 
bernard lahousse designs taste using the science of foodpairing
may 23, 2014

bernard lahousse designs taste using the science of foodpairing

bernard lahousse designs taste using the science of foodpairing
(above) cinnamon biscuit – red cabbage – orange 
all images courtesy of foodpairing.com

 

 

 

as both a bio-engineer and gastronomoic scientist, bernard lahousse is seen as one of the world’s foremost food innovators. at WHAT DESIGN CAN DO! 2014, the belgian founder of foodpairing.com offered his scientific expertise on the topic of experimental eating, how he designs with tastes, and the ways in which the intersection of food and chemistry can lead to both palpable and visual excellence.

bernard lahousse studies the science of food pairingginger thin – rabbit – lemon – laurel

 

 

 

the methodology lahousse has developed is called ‘foodpairing’ and builds on the principle that seemingly disparate ingredients combine well with one another when they share flavor components. for example: coffee, strawberries and asparagus make an excellent combination, since vanilla is the primary essence in all three. the way our palates experience flavor is much more complex than taste alone. in fact, it is influenced primarily through the interaction between the senses. of these our ability to smell is responsible for about 80% of our perception of taste, beckoning the question ‘how important is our nose and how does that influence the food and combinations we like?

bernard lahousse studies the science of food pairing

chocolate – plum – darjeeling tea

 

 

 

in 2007, lahousse began the interactive website foodpairing.com, a food-tech company at the cutting edge of gastronomy, computational science and digital advertising. it operates as one of the world’s largest ingredient and flavor databases with a series of unique algorithms capable of calculating combinations and fully novel recipes. in addition to offering pre-determined experimental concoctions, the site engages the visitor with easy-to-follow graphics, known as ‘trees’, with branches of foods that share basic aroma and odor profiles on a molecular level. the purpose is to inspire both chefs and anyone interested in cuisine to experiment with new combinations and ideas.

bernard lahousse studies the science of food pairing
cinnamon biscuit – beef – porcini

bernard lahousse studies the science of food pairing
ginger thin – green tea – mango

bernard lahousse studies the science of food pairing
mackerel – beetroot – horseradish -‘cornes de gattes’ potatoes

bernard lahousse studies the science of food pairing
horse mackerel – cilantro – radish – avocado

bernard lahousse studies the science of food pairingfruit, nuts and fish 

 

 


food pairing | euromaxx
video courtesy of DW

bernard lahousse studies the science of food pairinginteractive graphs of foodpairing.com offer the opportunity to mix various ingredients 

bernard lahousse studies the science of food pairing
the site’s flavor database comprises a series of unique algorithms capable of calculating fully novel recipes

bernard lahousse studies the science of food pairing
the site engages the visitor with easy-to-follow graphics, known as ‘trees’

bernard lahousse studies the science of food pairingstrawberries and parmesan cheese share flavor components that allow them to work well together 

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