Category Archive: general

21 mar

Umami and Dashi

Umami and Dashi

In 1825, Brillat-Savarin wrote in the ‘Physiology of taste’ about ‘osmazome’ which he described as “the purely sapid portion of flesh soluble in cold water… …

 
By Ben Reade
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20 mar

Hello Sweetness!

Hello Sweetness!

Vintage Carrots and Apples Sweetness, one of the basic tastes, is of vital importance to cuisine. Although table sugar (sucrose) is generally seen as the basic …

 
By Ben Reade
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19 mar

Bitterness, Fire and Alkali

Bitterness, Fire and Alkali

Bitterness is a very intriguing taste. Humans are born with an aversion to bitter tastes (Morini, 2007) and through life we learn to appreciate bitterness, …

 
By Ben Reade
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18 mar

Capturing Aroma

Capturing Aroma

“Smell is a potent wizard that transports you across thousands of miles and all the years you have lived” Helen Keller (Harman, 2006) Aroma can be captured in …

 
By Ben Reade
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17 mar

Aromatic Plants

Aromatic Plants

The story goes that Nero’s palace was filled with doves that flew with perfumed wings: the collection and application of aromas continues to be a …

 
By Ben Reade
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16 mar

Taste and Flavour

Taste and Flavour

  “The Creator, in making man eat in order to live, persuaded him by appetite and rewarded him by pleasure.” (Jean Anthelme Brillat-Savarin, 1825) In this section we explore …

 
By Ben Reade
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15 mar

Creative Methodology

Creative Methodology

As NFL recognizes cooking food as a creative occupation, but at the same time one which occupies space in the scientific sphere, a conscious effort …

 
By Ben Reade
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10 feb

our kind of cake

our kind of cake

To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the …

 
By Lars
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24 jan

Michael Bom Frost

Michael Bom Frost

A new face stirring the pots and rocking the boat. Nordic Food Lab increases the crew on the houseboat with Michael Bom Frøst as director. Michael has …

 
By Lars
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13 dec

home made

home made

It’s that time of the year when the wish list begins to expand, and we wistfully flip through our lab supply catalog. Like most people, we …

 
By Lars
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