Sommelier Francois Chartier

There are many reasons why I adore the Canadian Broadcasting Corporation (CBC).  The employees are constantly keeping Canadians up to date and informed about our cities, provinces, country, continent and all the other people who inhabit this planet.  Some of my favourite shows are linked to this website in the right side bars.  They include: Tapestry, The Hour, As It Happens, Radio 1& 2 & 3, and C'est La Vie.  At times I find I am one of those people you may have seen in a concrete parking lot, sitting in a car staring ahead.  In reality I am listening, laughing, nodding in agreement, saying 'no way!', making other side comments, trying to listen to the end of program even though my destination has been reached.  I am merely holding on to the last point being made in the conversation or gleaning that pearl of knowledge from the presentation of new information.  CBC.  Love you!

On Sunday as I drove to work, I had another 'aha' moment and more personal research to pursue thanks to the CBC Radio One.  A man was talking about his research with taste buds and molecules.  What is the connection you may ask?  That is why I was stuck in a parking lot once I arrived at work!  Francois Chartier, is a delightful looking French-accented man, who loves to cook, has taken a 20 year scientific approach to the study of food, identifying the particles in particular foods that, when mixed with complimentary foods and their molecules, combine in our mouths to create the most delightful flavours imaginable.  This is the key to exquisite eating, the correct and most pleasing mixture of food and drink molecules.  So simple but a new a scientific and pleasure connection to me.  

(Book's front cover copied from Chartier's website.)

The original French version of his book, Papilles et Molecules, is available for those who want to brush up on their French skills.  The English version, Taste Buds and Molecules, is to be released in the Fall 2010.  The book promises to demonstrate how foods such as mint, curries, pineapple, beef, anise seed, bass, chardonnay, mango, etc can be combined to create delicious meals.  There are recipes that will make your mouth water upon them touching your tongue.  It also promises to help you to create your own mixture of delightful goodies as well.  Add to this a delightful wine that will encourage the further enjoyment of the molecules and you have repeated mouth watering experiences.  I shall have my taste buds ready!  You?  

Sommelier Francois Chartier (in English)

Globe and Mail Chemistry Eating

Review How Your Sense of Taste Functions

Molecular Basis of Taste (for all the science geeks out there.)