Free Radicals Random Connections: Spices and Interfaces

Abstract

Have you ever wondered why food tastes good or bad? In other words, what makes a given dish delectable to the palate? In my own forays into the kitchen, some culinary creations have turned out exceptionally well while others were less successful. Yet, the raw materials that went into these dishes were not drastically different, except perhaps for the relative proportions and the spices. I posit that the key lies in the complex interfaces between the dish constituents; these interact in a manner that we don’t yet fully understand.