Wilbur Scoville, a pharmacologist, invented the Scoville scale in 1912 to measure the pungency of peppers and chillies, generally related to their capsaicin content. To establish a chilli pepper’s rating, Scoville would prepare it in a solution, which was then tested by five people. He increased its dilution until the sensation of heat disappeared. The score on the scale represents the level of dilution required for the sensation of heat to disappear completely.
On 23 November 2016, around thirty hotel management students from the École hôtelière de Lausanne (EHL) took up the challenge of integrating liquid wholegrain cereals developed by the Nestlé Research Center (NRC) into novel recipes.
Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.
Over the past two decades, gourmet cuisine has become a means of promoting a country. A strong culinary culture helps forge national identity worldwide. In this game, the largest countries aren’t necessarily the winners.
Cooking today tends to give precedence to visuals over taste. Chefs actively encourage this tendency by publishing photographs of their creations. Whether scant or abundant, modest or flamboyant – cookery is an art form.