A forth coming article to be published in the
Journal of culinary delights has raised more questions than answers in what has been one of the most debated topics in food science. A team of scientist and researchers led by reknowned scientist Dr. Uwer Haus,working in the prestigeous Institute of Culinary studies has concluded that "no two naman sallah tastes the same".
"Its like DNA or Thumb print" he said.After taking samples from wide variety of households over a long period of time(15 yrs), the only definative conclusion is that "it is not conclusive" he added.
"It is amazing how a difference of 0ne mg of Nacl, 1 degree of temperature, or 2 minutes of harmattan wind can alter the taste from one kitchen to another", says professor Soo Ya.
Although some critics have attacked the findings as "hogwash", majority of the scientific community agree with the results and have hailed it as an important if not revolutionary step in the understanding of human tastes.
Dr. Uwer Haus has been nominated for the Lahm prize in Dietics
culled from MYHEAD TIMES 4/01/07
