Building Flavor – Wisconsin Local Food

Where does flavor start?

Working with grass-based dairy and meat products has made me rethink and take a closer look at flavors and how or why certain foods combine well with other foods or ingredients. When looking at these combinations of tastes, there is a blurring of culinary arts, nutrition, and food science. From my experience, grass-based diary products certainly have more flavor. It is almost a multiplier effect, in that 1+1 =3. Grass-based butter has more flavor and color and amplifies the flavors and colors of dishes prepared with it. We are told food should be cheap, but what about taste? We are told food should be cheap; my answer is to try growing it! The more I learn about nutrition and taste. I see that it starts in the ground and helps explain why certain foods and flavors go well together.

Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices

This ground-breaking initiative from The Culinary Institute of America and Harvard T.H. Chan School of Public Health works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession.

Get On Your Knees (and Bring Gastronomy with You) | Christian Puglisi | 10:30 min.

Chef Jonathan Tam at Real in Copenhagen (12 min)

The Flavors of Plant Life – Harold McGee (23 min)

The Blending of Food and Science -Harold McGee and Harvard University