Chartier - Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor

Copyright 2012 by John Wiley & Sons, Inc. All rights reserved

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Originally published in French by Les ditions La Presse, copyright 2009. English-language translation copyright 2009 Les ditions La PresseTranslation by Levi Reiss

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Library of Congress Cataloging-in-Publication Data:

Chartier, Franois.
[Papilles et molcules. English]
Taste buds and molecules : the art and science of food, wine, and flavor / Franois Chartier.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-118-29625-7 (hardback : acid-free paper); 978-1-118-29624-0 (ebk)

1. Cooking (Wine) 2. Wine--Flavor and odor. 3. Wine service. I. Title.
TX726.C445 2012
641.622--dc23
2011030354

Graphic design
www.cyclonedesign.ca

Photography
Michel Bodson, Studio F2.8 (pages 46, 48, 53, 58, 64, 68, 109, 115, 127, 147, and 175)

Culinary stylist and chef
Vronique Gagnon-Lalanne (pages 46, 48, 53, 58, 64, 68, 109, 115, 127, 147, and 175)

10 9 8 7 6 5 4 3 2 1

Author Introduction

Introductory Chapters

Unleashed by the principles of food harmony

and molecular sommellerie

The genesis of a new harmonious science

balancing cuisine, wine, and wine and food pairings

A trip into the universe of the Best Restaurant in

the World

The fundamental importance of aromas in

identifying and appreciating the taste of foods,

wines, and beverages

Chapters on Food and Wine Pairing

An open door into the world of anise-flavored foods

and wines

The molecular chain linking vin jaune, curry,

maple syrup, Sauternes, etc.

A veil of aromas with sherry wines

Oak: The maestro of aromas and flavor enhancement

From the stockyard to the oven

Molecular family histories

A strange overlapping destiny

The spice of the barrel

A Southerner with an Alsatian profile!

The Queen of Spices

A seducer with a great power of attraction

The aromatic sap stamped with a Quebec identity

Tracking down their aromas

A hot and sensual spice

The fiery molecule in chili peppers

Apples and other foods with refreshing flavors

Molecular Sommellerie

A molecular tasting meal with two master chefs

When we met Franois Chartier several years ago, we quickly realized that we were in the presence of an exceptional talent. He has an incredible vivacity and possesses such a dynamic and supple thinking process that if someone had told us we would soon collaborate in our kitchen, as is now the case, we would not have been very surprised. Franois also has a very vigorous work methodology, as well as a profound knowledge of the world of wine, his mastery of which allows us to qualify him as the number one expert on flavors.

Using his insightful research on wine and his unflagging search for the secrets of successful wine and food pairings, Franois is now here to help us refine the information conveyed by our senses and understand why some wine and food pairings work better than others. The answer to this question is found in the molecules that certain of these pairings share. Chefs and sommeliers do not traditionally have this kind of scientific information at their disposal, even if they have been creating successful wine and food combinations on an intuitive level.

As a result of his innovative research, Franois has unearthed new, revolutionary food and wine pairings that are just as felicitous as those suggested by tradition. These surprising discoveries will satisfy chefs, sommeliers, and diners alike. To cite one example, sommeliers usually suggest Mediterranean wines to accompany dishes prepared with rosemary. Franois Chartier has identified various aromatic

molecules common to rosemary and some Alsatian wines. He has thus created an innovative approach, an original pairing that makes sense from a gastronomic point of view for one very simple reason: it works! In other words, gustatory intuition, a tool of chefs and sommeliers from time immemorial, confirms and proves the success of this new wine and food pairing.