Flavorama
Arielle Johnson (Harvest)
WHAT makes roasted meats taste so good? In the 19th century, scientists thought the answer was a mysterious substance known as osmazome, found in the flesh and blood of animals. The influential theorist Jean Anthelme Brillat-Savarin described osmazome as “the most meritorious ingredient of all good soups”.
The science of flavour has come a long way. There can be few people better placed to bring us up to speed in 2024 than Arielle Johnson, a…
Flavorama
Arielle Johnson (Harvest)
WHAT makes roasted meats taste so good? In the 19th century, scientists thought the answer was a mysterious substance known as osmazome, found in the flesh and blood of animals. The influential theorist Jean Anthelme Brillat-Savarin described osmazome as “the most meritorious ingredient of all good soups”.
The science of flavour has come a long way. There can be few people better placed to bring us up to speed in 2024 than Arielle Johnson, a…