Cooking is an art and it is something for which we simply have a natural flair. However, a confectionery scientist will probably tell you that you need to understand the molecular structure of ingredients to create a perfect product. Human ancestors are believed to have invented cooking 1.8 to 2.3 million years ago. Cooking can certainly be better understood as a science, but there is no way to extract creativity from it. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an Original Essay The visual aspect of cooking lends itself to art. It is creativity that allows such a combination of flavors and it is science that allows this combination to create a wonderful flavor. Regional cuisines present great cultural diversity. Food is linked to culture in many ways, and dining often transcends cultures and blends into others. The fusion of cuisines and the import and export of concepts, ideas and ingredients help create a diverse culinary landscape. Cuisines are continually evolving and new cuisines are created through innovation and cultural interaction. The great diversity exhibited by culinary practices raises the question of whether there are general patterns that determine the combinations of ingredients used in today's foods or principles that go beyond individual tastes and recipes. Compared to recipes with enormous potential, only a small number of recipes with frequent special combinations are used in regional cuisines. This indicates that we only exploit a tiny fraction of the potential combinations. This strongly suggests the need for an organizing principle that, in recipe terms, sorts the wheat from the chaff. The context of this project is the food pairing hypothesis developed by chefs François Benzi and Heston Blumenthal. The Food and Wine Pairing Method is designed to inspire chefs, foodies, home cooks and food engineers. The method facilitates recipe design and offers new possible, theoretically valid food combinations based on their flavor. Food pairings offer possible food combinations, which rely solely on the intrinsic properties of the different food products, they are based on the flavor compounds present in the products. This results in possible combinations that are innovative and are not influenced or limited by the cultural and traditional context of the products. Keep in mind: this is just a sample. Get a personalized article from our expert writers now. Get a personalized essay This independence sometimes results in surprising and unusual combinations, for example: endives for dessert, white chocolate and caviar, chocolate and cauliflower. Although unusual, these combinations are quite tasty because the combined food products have flavor components in common. The food pairing methodology opens up a whole new world of possible food combinations.