Philip Ball con­siders some research that’s making a meal of sci­ence. My guess is that not many people reading this ate flam­poyntes for their Christmas dinner. This pork and cheese pie, com­monly enjoyed during the medieval yule­tide, com­bines those ingre­di­ents with sugar, ginger and cin­namon. No thanks, you might say. But why not? Why do some com­bi­na­tions of flavours strike us as appealing and others as peculiar?

Read the article at Chemistry World →