Noma, the restaurant in Copenhagen where researcher and chef Ariel Johnson worked
Thibaut Savary/AFP via Getty Images
Flavor Llama
Ariel Johnson (Harvest)
Why is roasted meat so delicious? In the 19th century, scientists thought the answer lay in a mysterious substance found in animal flesh and blood called osmasome. Influential theorist Jean Anthelme Brillat-Savarin described osmasome as “the most valuable ingredient of a good soup.”
The science of flavor has come a long way, and few people are better qualified in 2024 to bring us up to speed than Ariel Johnson.
Source: www.newscientist.com
