Chef and Momofuku founder David Chang spends a lot of time thinking about food and he’s arrived at what he calls the Unified Theory of Deliciousness.
My first breakthrough on this idea was with salt. It’s the most basic ingredient, but it can also be hellishly complex. A chef can go crazy figuring out how much salt to add to a dish. But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.
I’m not sure his observations are exactly unified, but they are interesting and also why I enjoy eating at his restaurants so much. A meal I had at Ssam Bar shortly after they switched away from the initial Korean burritos menu is in my top 5 meals of all time and a pair of dishes at Ko (both somehow simultaneously familiar and new) are among the most delicious things I’ve ever eaten.