Earlier this month, Copenhagen University sensory science professor Michael Bom Frøst revealed the results of his research into the relationship between the complexity of a cuisine and people's enjoyment of the dining experience. According to Norwegian research scientist Martin Lersch, who reported on his presentation at Khymos, previous studies of fine dining had suggested that there was an optimum level of complexity for maximum enjoyment. In other words, both too simple or too intricate a dish would be equally disappointing.
Journalist Drew Tewksbury writes about music for LA Weekly, reviews films for Current TV and Filter Magazine, and, I'm pleased to say, thinks about food for Food for Thinkers week. After all, as he says, "When music writers grow up, they become food writers." As evidence, he presents fellow Angelenos Evan George of Hot Knives and the legendary Jonathan Gold, whose cover story on N.W.A. earns him more respect in certain circles than his Pulitzer Prize for food writing.