Have you ever considered how the biochemistry of taste influences our food choices? The food industry spends millions on scientific research in efforts of achieving the ultimate bliss points in our food experiences – from the perfect potato chip to the soda that has just the right amount of carbonation and sweetness. But, is this food “bliss” point achievable outside of the industrial food context? I definitely think so! On this episode, I chat with business owner and chef, Ben Reade, from the beautiful city of Edinburgh, Scotland. We discuss food pairings, traditional Scottish dishes, and the fascinating origins of Scotland’s most famous dish – Haggis!
#Haggis #Scotland #Taste