So, How Do You Make It?

Sweden, 1976. The story goes that an air freight worker named Ove Jacobsson submitted a recipe to Swedish meals journal Allt Om Mat (All About Meals) with a list of elements that read like a page out of Mad Libs: grilled chicken, Italian salad seasoning, whipped cream, chili sauce, bacon, peanuts and bananas. It sounds just like the fever dream of a buffet janitor with a novel culinary sensibility. This mismatched cornucopia of conflicting flavors is none apart from the Swedes’ unique take on the casserole ‘Flygande Jakob,’ or Flying Jacob.

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Axel and Buck found a large gene family — 1,000 genes, or 3 p.c of the human whole — that coded for olfactory receptor types. They found that every olfactory receptor cell has just one sort of receptor. Every receptor type can detect a small number of associated molecules and responds to some with better depth than others. Essentially, the researchers found that receptor cells are extraordinarily specialised to specific odors.