If you ’ve ever wondered why certain foods taste great together — tomato plant and basil or , hell , peanut butter and jelly — then inquire no longer . This awful visualization from Scientific American shows how flavour are linked , and explicate why certain combining work so well .
Inthe fully interactive visualization , each blue Lucy in the sky with diamonds is a intellectual nourishment which sit in one of 14 category pillar — herb , center , cereal , and so on . The sizing of the dot stage how coarse the solid food is , and communication channel link food which share at least one flavor - relate chemic chemical compound . The thicker the line , the more shared chemical compound .
perpendicular superlative on the chart relates to the issue of linkup , so those toward the bottom — like violet and sumach — are unique , while those at the top , like roast beef and strawberry , share lots of flavors with other foods . It ’s great merriment project how all these ingredients link up — and it might just invite you to experiment more in the kitchen , too . [ Scientific American ]
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