I don’t really know where to start when writing a piece on Heston Blumenthal, the coolest and most exciting chef in the world. A man that has kept me fascinated, inspired and enamoured for many years. Initially with his ‘molecular’ gastronomy, or his ‘deconstructive’ cuisine, all terms that don’t only apply. He keeps challenging the way we eat, and keeps moving things closer to the magical, engaging our minds and memories in the meals he makes. He says that eating and drinking are the only activities that engage all our senses.
- How ingredients are changed by different cooking methods
- How all the senses play their own roles in our appreciation of food
- The mechanisms of aroma release and the perception of taste and flavour
- How and why we evolved our particular taste and flavour sense organs and our general food likes and dislikes
- How cooking methods affect the eventual flavour and texture of food ingredients
- How new cooking methods might produce improved results of texture and flavour
- How our brains interpret the signals from all our senses to tell us the “flavour” of food
- How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.