by Bernard Lahousse
on November 28, 2019

The Foodpairing Book

A year and a half ago we began creating our own Foodpairing® Book. We wanted to break down the science behind our Aroma Wheel 2.0 with captivating explanations and visualizations, and we’re thrilled to announce that the final version was sent to the publisher.

Here’s a quick teaser of the two sections of the book:

‘Science’: We get into detail about what is an aromas and how we perceive them, what is an aroma molecule and how we classify them, … and of course about the Foodpairing® methodology and our analysis.

‘Ingredients’ We walk you through 950 different ingredients and their aroma profiles. More than 100 of them are explained in depth, which are their most important aroma molecules and how does they arise, how they pair with other ingredients (over 1,000 pairings!), and an all-new aroma visualization.

We’ve analyzed hundreds of new ingredients just for this book, and in the process discovered ways we could improve our analysis methodology—so even many older ingredients are getting a more detailed refresh.

Last month, during the 'Frankfurter Buchmesse', our publisher presented the book to various other publishers and announced the issue date. This is now fixed on the 1st of October 2020. In the meantime, the last pages are being corrected and the proofreader has also started reading and adjusting the texts.

Stay tuned for more information on the Foodpairing book

by Bernard Lahousse
Scientist, food aficionado and Foodpairing® founder Bernard Lahousse applies his scientific approach to food innovation and extends his knowledge to chefs and bartenders all over the world.

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