The thesis
Flavour Theory.
The belief that flavour exists in three dimensions.
The firstTaste
The opening note. Sweet, salty, sour, bitter, umami. Legible, and quick to fade.
The secondAroma
Lingering in the space between the palate and the nose, it blooms from the surface and deepens with each breath.
The thirdStructure
The way flavour moves. Heat and fat, crunch and silk. Tastes and aromas layer, build, and linger.
Flavour is not a single moment but an experience unfolding across these dimensions. When taste, aroma and structure are designed together, flavour becomes deliberate, layered and alive.
This is Flavour Theory.