Thank you so much for doing this Q&A.
I'm very interested in the two new areas of your book - diversity and flavour - especially the extremes. How is it that some things that smell and/or taste so bad, can have such good flavour? How do bad smells/tastes not only NOT ruin flavour - but perhaps make it better? I know some of it is culturally based - i.e. how the French find peanut butter and jelly disgusting - but more in reference to smells for example that might in nature signify danger - rotting food - as in durian, epoisse, etc. - or bitter - as in coffee, cocoa - that might signify poison.
Thank you so much again.
Edited by LKL Chu, 12 November 2004 - 08:15 AM.