Secret Patterns of Flavour | James Briscione | TEDxWarsaw

As Director of Culinary Development at The Institute of Culinary Education he has worked with IBM on Chef Watson - a food-focused venture in computational creativity (yep, that's AI, all right). His work has been showcased at SXSW and featured on lots of three-letter acronym type networks but most importantly, he writes and talks about the science of flavour, to help people make food that tastes better.
Who teaches the cooks to cook? James Briscione! A culinary innovator and a two-time champion of Food Network's Chopped, James is currently busy spearheading a new way to view ingredients.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at ted.com/tedx

[@seanaguayo]

My girlfriend bought me the book for Christmas after I mentioned it to her hearing about it on NPR. That book is revolutionary. Its a tome of information giving an infinite number of possible concoctions. Great job this guy and his wife did compiling the data

[@Plantsinmybowl]

This man is genius Thank you so much sir for so much knowledge 🙏❤️

[@marazulization]

Really interesting video! 👏👏

[@MrMikkyn]

Bitter, Sour, Salty, Sweet. There's also cooling (peppermint), spicy (chilli), numbing (sichuan), glutamate (MSG).

[@viladakila]

yes that's why in his talks he mentions the difference between taste and flavor. I believe he suggests that the tongue allows one to taste and "feel" the food just like a chili pepper would have a burning sensation, or like you said the cooling sensation of peppermint or the numbing sichuan , which also kinda has a menthol feel to it...Then he then says that your nose (olfactory) is what allows us to experience the real flavor of foods, meaning taste is just a subset of the overall experience of tasting the flavor of food...

[@shawnette1]

❤️ cool vid!

[@jasonbourne7179]

When Bryan Cranston gets Philosophical.

[@BarcodedMusic]

Scientist always want to pursue an alternative to make money. Good delivers nutrients now they'll eventually add synthetic nutrient

[@mikhailmalakhov9967]

I read a scientific paper a few years ago comparing traditional european/american approach which is presented here (mixing similar flavors) to an Indian approach where opposite flavors are blended together to achieve the best sensation. And there is a reason why Indian and Thai restaurants can be found anywhere while American restaurants are... you know. AI isn't going to help this.

[@TheFirstRamenKamen]

Thats not entirely true. We dont really have american restaurants. Its all bbq and such. Which is also not even our own cuisine america doesnt really have an original cooking sense

[@mikhailmalakhov9967]

@@TheFirstRamenKamen not sure what you mean. I meant that American restaurants are very rare outside of America.

[@viladakila]

My take away from this talk was not that he was only mixing similar flavors, but foods that had similar compounds in their make up. There are many foods that are "opposite" but contain the same flavor compounds, like for instance potatoes contain vanillin which is also found in vanilla. Could you be creative and make a tasty dish with potatoes and vanilla?

[@jasonbourne7179]

Ahahahahaha I'm not going vegan.

[@chunguss180]

We don't give a flying fyk