A different sort of white riot

I love Harold McGee. Today he explores the perils of rotundone, the key aromatic in white pepper -- and the molecule that gives certain wines their "peppery" aroma notes.

2 comments to A different sort of white riot

  • There must be a buttload of rotundone in Night Train, dude.

  • Moss

    For the chefs out there who are borderline scientists as well, McGee wrote On Food and Cooking, which describes many of the chemical and physical processes that take place in food manufacture, preparation and cooking. It's quite good.