I have a confession to make.
Over the past year, I have not been putting 100% into this blog. I’ve been working on a book, equal parts science and DIY-hack-foolery. In the course of that year, I spoke to dozens of people who helped me understand some of the most fundamental basics about how we perceive food. The book is called Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science. I think the book is totally awesome, but I don’t want you to buy it! (Scroll all the way down to see why)
In the meantime…
Why cocktails? Because to really understand food and taste perception, I wanted to go back to the basics. And what’s more basic than a simple mixture of liquids? Continue Reading →