Copenhagen’s Noma restaurant, where researcher and cook Arielle Johnson has worked THIBAULT SAVARY/AFP via Getty Images
Flavorama
Arielle Johnson (Harvest)
WHAT makes roasted meats taste so good? In the 19th century, scientists thought the answer was a mysterious substance known as osmazome, found in the flesh and blood of animals. The influential theorist Jean Anthelme Brillat-Savarin described osmazome as “the most meritorious ingredient of all good soups”.
The science of flavour has come a long way. There can be few people better placed to bring us up to speed in 2024 than Arielle Johnson, a flavour scientist who has…
