Temporal design of taste and flavor: practical collaboration between chef and scientist

  • Kawasaki H
  • Shimomura K
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Recently, many chefs have collaborated with researchers and used scientific techniques in their cooking. These researchers advise chefs from a scientific perspective. However, they do not know what chefs think and what concept they want to express through their dishes. Once scientists understand what motivates chefs in the creation of their new dishes, they would be able to provide chefs with more precise advice.

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  • Hiroya Kawasaki

  • Koji Shimomura

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