Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components present in foods.

The Art & Science of Foodpairing explains why the food combinations we know and love work so well together (strawberries + chocolate) opens up a whole new world of delicious pairings (strawberries + Parmesan) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, this will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.