just read this article in the NYTimes. written by Harold McGee who wrote the well known "On Food and Cooking: the science and lore of the kitchen".

http://www.nytimes.com/2006/12/06/dining/06curi.html?pagewanted=all

DINING & WINE | December 6, 2006
The Curious Cook : When Science Sniffs Around the Kitchen
By HAROLD McGEE
Can a rational awareness of flavor chemistry and amine circuitry influence and heighten our actual sensory experience of food?

Labels: food, harold mcgee, science