Thursday, April 16, 2009


Leave it up to researchers in the UK to come up the theory that we love bacon not for it's taste, but "but in the flavors and smells that are released when cooking bacon reaches a certain level of heat."

Our friends over at the FOOD2 blog highlight this phenomenon in an article today that you can check out HERE.

Definitely an interesting article, but a warning that it brings back memories of being in high school with talks of amino acids and such.

I love bacon - the taste, the smell, the everything - so judge for yourself whether it is chemistry or just that bacon is from a higher power.

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