h a l f b a k e r yClearly this is a metaphor for something.
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Appearance is a convenient way to organize life, but you can't judge a book by its cover. Instead of classifying living organisms by visible characteristics, which can be deceiving, why not by their comparative deliciousness?
I'm partial to roast beef, with carrots, onions (for flavor), new potatoes,
starting with a garden salad and breadsticks. True science requires the addition of a fine red wine, in this case. But I've been told to start by comparing escargot with boiled okra. If you're doing research along these lines, let's combine our notes. I'm particularly interested in what I should have for dessert.
Culinary Taxidermy
Culinary_20Taxidermy
Posted to help avoid confusion. [Boomershine, Sep 18 2010]
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You could call the compiled taxonomy the "olfactorials." |
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I think that we're gradually edging towards a periodic table of food aren't we? Comestibles should be grouped not just by taste but also by digestion time. So, the chocolate flavoured foods would range from the 'wafer thin mint' at the light end through Chocolate Spongecake with Chocolate Custard and on to Mississippi Mud Pie at the heavy end whilst the cardboard flavoured foods would start with crisp breads and range through corn flakes, rice cakes, choux pastry and actual cardboard. |
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The periodic table sounds good, but what about the "axis" idea esposed in DSM-IV and its predecessors ? That's a good way of applying classifications, too. |
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The periodic table idea lends itself to ideas like the benign stiff being the noble gases, and the dangerous stuff (chilli, curry, chocolate) fitting in with the Lanthanides and Actinides. Or maybe the Chilli should be in with the alkali metals ? |
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Wouldn't this idea be settled by using cookbook? Anyway, people have varying tastes, so it would be difficult to categorize by taste, unless you, or whomever are on some board of food critics. I do like this idea, though. I am partial for fetuccini with broccoli, enchiladas, quiches, and chow mein with beef and broccoli. Don't forget garlic spaghetti! |
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Pulled this one out of the archives for re-voting. |
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Deserves much better than a 3 to 1 scone to bone ratio. |
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Hmmmm - tastes like fugu... |
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Hopelessly subjective, but I love the idea.[+] |
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(I know of at least three species of wild blueberries
[genus--*vaccinium] that are indistinguishable in
some of their leafy and twiggy variants. I can tell
them apart by eating one ripe berry of each.) |
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*one of which is named Vaccinium Deliciosum, as
good as it sounds. Apparently, the botanists almost
got the idea... |
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That's a good point - there are quite a few species with
specific names like "edulis". |
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I'd like to see it broken into a chart like "Squirrel family: chipmunk, yak, breem, certain cheeses (subgroup). "Tastes like chicken family: Breem again, gopher, ancient glacier encapsulated pre-historic chicken..." |
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Might even find some secret to the universe like all the plant and animal flavors come around full circle like in a color wheel and eventually taste like chicken again. |
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as long as I'm not the only one who read this as "Culinary Taxidermy" |
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You are, and you should be very worried by that. |
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[Toast] You aren't. [link] |
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//there are quite a few species with specific names
like "edulis".// |
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Mushrooms, mostly, no? e.g. Boletus edulis. |
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Bad thing about the mycological stuff is that so
much is described as 'edible,' which usually just
means 'not poisonous.' |
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Personally, I need more info than that before I will
eat something, especially mushrooms. "Tastes like
chicken,'" would be much better than "edible, but
not
choice" (taken from my favorite mushroom ID
book.) |
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//Mushrooms, mostly, no?// |
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Catha edulis
Passiflora edulis
Mytilus edulis
Carissa edulis
Inga edulis
Dacryodes edulis
Coula edulis
Brahea edulis
Mulinia edulis
Cordeauxia edulis
Fockea edulis (no, really)
Casimiroa edulis
Pyxicephalus edulis
and many more. |
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//Might even find some secret to the universe like
all the plant and animal flavors come around full
circle like in a color wheel and eventually taste
like chicken again.// |
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This is brilliant. Fragrances, are in fact, organized
in such a way...although not *quite* the same: no
"smells like chicken," as far as I know. |
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[Amos] I suggest Huckleberry/peach cobbler,
topped with cream. Alternatively, Vanilla tapioca
pudding, topped with diced papaya, and drizzled
with Kahlua. |
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Escargot and okra? The former is over rated, the
latter under, IMO. |
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// fockea edulis (no, really)// |
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Wikipedia: "The tuber is edible after the alkaloids in
the latex have been inactivated by cooking. Some
parts of the plants are also poisonous." |
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