Would you eat caviar and white chocolate in the same mouthful? The answer might depend on where in the world you live.
In North American and Western European cuisines, chefs tend to combine foods that share flavour compounds, so the more adventurous would serve up caviar and white chocolate, because they share trimethylamine, among other compounds. But Asian chefs work differently, according to work published today in Scientific Reports1 by theoretical physicist Sebastian Ahnert from the University of Cambridge, UK, and his colleagues.
Via Neelima Sinha