My food obsession was inspired by The Mind of a Chef and Chef's table on top of my daily need to cook to survive in London. I started my research of many amazing food magazines like Lucky Peach, Chickpea, The Gourmand and books like Molecular Gastronomy (Hermé This, 2006),  Experimental Eating (2015) and most importantly The Flavour Thesaurus (Niki Segnit, 2010).

Initially, I was interested in standardising taste in the way musical notes, phonics and other similar systems worked because... why not? To test this out, I sought to directly translate taste of a ramen into a score.



However, it all felt a little too technical and was not effectively exploring tastes and flavour.

I felt that by directly translating these flavours simply by my own standards was being too presumtuous. I liked that cooking and mixing flavours was something like an experiment and I wanted people to test the flavours or be able to experience the experiment.

From all the books I read, I enjoyed The Flavour Thesaurus by Niki Segnit the most and how he explored flavours. Rather than it being a dictionary that defines all kinds of flavours, it was more a personal journal of him exploring all the flavours. I enjoyed that personal element a lot and it made the whole book seem more honest and prompted me to experiment as well.

Perhaps my next experiment would be how I can make tastes into different building blocks and convey my personal experience with food into it.