Author: twinkl22004

Recipes Tasting and Cooking
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A. Koestler, "Creativity Curve" 1964.

Arthur Koestler, “Act of Creation”, 1964 book is a study of creativity in humor, art and science. It lays out creativity in the diagram above as linear from objective (verifiable) to subjective (emotional).  Linearity from: chemistry-biochemistry-biology-medicine-psychology-anthropology-history-biography-novel-epic-lyric as depicted schematically above. Chemistry is shown as verifiably objective in the chart above. The “fourth dimension” of Charles Hinton … Continue reading A. Koestler, "Creativity Curve" 1964.

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Recipe Periodicity Table

Samuel Yannai, “Dictionary of Food Compounds”, 2003 was the topic of an earlier blog post. Here I present: “Recipe Periodicity Table” a chart of metabolites in nine (9) food groups. These metabolites are present in secretion from the salivary glands.  The saliva contains the metabolites that were in the food recipes.  Pharmacokinetic study of metabolites in food … Continue reading Recipe Periodicity Table

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Jean Brillat-Savarin, “The Physiology of Taste”, 1825.

“Element Electron Configuration Taste Traits” was the topic of an earlier blog post. Here I present: Jean Brillat-Savarin, “The Physiology of Taste”, 1825 was a foundational text on the topic of tasting. This book presented the four basic tastes commonly assumed today.  Jean Brillat-Savarin gave us “sweet “, “sour”, “salty” & “bitter” as the basic … Continue reading Jean Brillat-Savarin, “The Physiology of Taste”, 1825.