Why do we like the food, drinks and flavours that we like? How much does colour, sound and even upbringing have on your enjoyment of a meal? And is Willy Wonka’s everlasting gobstopper scientifically possible? This month’s episode of The REAL Podcast answers all of these questions and many more, as we chat with food scientist and flavour expert, Dr Rachel Edwards-Stuart.
Her contributions and insights at the cutting edge of gastronomy have been extraordinary, having studied and worked with Hervé This and Heston himself, not to mention developing a huge range of gluten free products for one of the UK’s biggest supermarkets. These days she teaches science to chefs and runs a selection of unique and bespoke events that take in the science of flavour and gastronomy.
Over the course of the hour-long podcast, Rachel discusses her journey into the world of food science, some of the amazing studies in flavour perception that many of us many not know about, the emergence of the non-alcoholic drinks movement and how these new drinks can be paired with delicious dishes.
If you’ve ever wondered what happens once you place something tasty on your tongue, this is the podcast for you. Pour yourself a glass of REAL and put in your earbuds as we explore the fascinating world of flavour with Rachel Edwards-Stuart.