The Art and Science of Foodpairing (Mitchell Beasley) is an ambitious attempt to identify which foods go well together, based on scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. The conclusions are expertly presented as infographics that deconstruct the various components and suggest the best possible flavour combinations. The hardback cover features a series of coloured dots, each one represents a different flavour and is enhanced with gloss varnish.