Food Pairing

     In a search for more information on how molecular gastronomists manipulate flavors, I found this article. I particularly enjoyed it because, although short, it conveys its message effortlessly. It also managed to stay highly scientific: sometimes, I find molecular gastronomy articles which are more about the beauty of the work than the science. After all, molecular gastronomy is supposed to be a combination of both art and science.
     Food pairings prior to molecular gastronomy were made simply by trial and error, the article states. Chefs would apply knowledge they had of ingredients and attempt to find things which "worked" together. However, a man named Heston Blumenthal is said to be the man who introduced science to the mix. By working side-by-side with science, he discovered that ingredient with similar molecular compounds go together better.
     Blumenthal took advantage of this knowledge, and began to create many strange food pairings, some of which the article lists. Many of the food combinations look strange to a "regular" person, such as myself, but the wonders of science have brought them together for the better! Though some might say this approach to food pairing destroys creativity, I think it opens up an entirely new outlet for creative minds.
     After further evaluation, I have deduced this technique is much more accessible than spherification. Though I would love to make sphere-shaped apples, olives, or something of the like, the cost is too high. Getting sodium alginate is possible, but buying a gram scale and calcium chloride, as well as doing many trial runs before the official product, makes it a difficult option. I am forever brainstorming what I will do for my presentation. As of right now, I think I will bring in a peculiar flavor combination- however, this could change! I don't want to get my hopes up too much this early on.