Looking at chemistry to stimulate the culinary imagination is a very fine idea, and one that's been explored by others, such as Belgium's Foodpairing, with some success. At last year's Tales of the Cocktail, I tried a beverage that blended mint and caraway. It was devised on the principle that both herbs have a form of carvone as their primary flavor-giving molecule -- caraway has the left-handed enantiomer, and mint the right-handed one. And it worked! The beverage was tasty. It's important to note a couple of important points though, points that Chartier blithely glosses over. Firstly, R-carvone and S-carvone do not have a similar taste, only a similar structure. Chartier lumps them both -- along with apples and celery -- as "anise-flavored foods" which, he says, all pair best with sauvignon blanc. Secondly, the cocktail I enjoyed was conceived and mixed by a couple of world-class-talented mixers, Tony Conigliaro and Dave Arnold, who had some skepticism about the carvone-carvone pairing but tried it in a spirit of experimentation. Simply grabbing two ingredients from Taste Buds and Molecules and sticking them together is almost sure to fail.