Place-based taste: geography as a starting point for deliciousness

Flavour

Michael Bom Frøst²  Jonas Astrup Pedersen¹  Roberto Flore¹  Joshua Evans¹ 

[1]Nordic Food Lab, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

[2]Sensory Science Group, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

关键词: Theoretical framework;    Food design;    Nordic region;    Food systems;    Food diversity;    Geography;    Deliciousness;   

Others  :  1150991
DOI  :  10.1186/2044-7248-4-7

 received in 2014-12-02, accepted in 2014-12-02,  发布年份 2015

【 摘 要 】

Nordic Food Lab (NFL) is a non-profit, open-source organisation that investigates food diversity and deliciousness. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of the Nordic region. We are intent on broadening our taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating. This paper describes some of our methods, using geography as a starting point for the exploration of deliciousness, exemplified in our lunch menu served at the Science of Taste symposium in Copenhagen in August 2014.

【 授权许可】

   
2015 Evans et al.; licensee BioMed Central.

【 图 表 】

Figure 1.

Figure 2.

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