Foodpairing

Foodpairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor standpoint, while food combining identifies foods that match from a nutritional or digestive standpoint. The method is based on the principle that foods combine well with one another when they share key flavor components. It is a relatively new method that began around the start of the 21st century and is often confused with wine and food matching. By contrast, Foodpairing uses HPLC, gas chromatography and other laboratory methods to analyse food and find chemical components that they have in common. [[Category:Uncategorized

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