In Spring of 2016 I was honored to be invited to speak TEDxWarsaw. The event organizers that my work the science of flavor and what it could mean for the future of food was indeed an “idea worth spreading.” On this page, you watch my talk that was given live on stage in Warsaw, Poland. You will also find links to to the projects and resources that I mention in the talk.
Are you interested in the Chicken and Mushroom Burger with Strawberry Ketchup that you heard about in my talk. Click here for the recipe!
When The Institute of Culinary Education collaborated with IBM, Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM and The Institute of Culinary Education was the result. You can find the book here.
Databases of Aromatic Compounds in Food
Want to start your own investigations into the science of shared compounds? These databases are a great resource.
Volatile Compounds in Food– Continually updated database, contains information on published volatile compounds which have been found in natural (processed) food products. Includes FEMA GRAS and EU-Flavis data. Since 2015 odour and flavour threshold values are included.
Food Component Database– FooDB is the world’s largest and most comprehensive resource on food constituents, chemistry and biology. It provides information on both macronutrients and micronutrients, including many of the constituents that give foods their flavor, color, taste, texture and aroma.