Bernard Lahousse Gets Creative with the Science of Pairing Food

By: Michael Baxter - May 24, 2014
References: foodpairing & designboom
For the most part, food pairings don't get much attention because of tradition. Meat often goes with rice or pastas, or maybe potatoes if you're so inclined. It turns out that there's a science to what foods go together and the results are very different then what many would typically think.

The main aspect when it comes to Lahousse's food pairings are the interaction between the senses. Things that share common foundations, like strawberries, asparagus and coffee (vanilla being the common denominator) work well together because of how they work with the sense of smell.

While the combinations can seem outrageous, there's a method to the madness. Through years of study and creation of algorithms, Lahousse has found a way to fuse the strangest of strange foods.

Photo Credits: designboom, foodpairing