Author: Peter Coucquyt, Bernard Lahousse, Johan Langenbick

Description: 10,000 flavor matches that will transform the way you eat. Food pairing is not the familiar matching of wine to food. It involves pairing aromatic molecules in food ingredients to create the most delicious and exciting results. The enjoyment of food is determined 80% by aroma and 20% by actual taste. Based on the molecular matches in two foods, it can be determined that they will taste delicious when eaten together, no matter how unconventional.

Location- Nasese [2 copies], Labasa [1 copy], Namaka [1 copy]

OPAC Link: Click Here