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  • Column: The crucible

    Chemistry World - 01/03/2012

    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?