Thomas Bachmann’s unmatched brilliance in both chemistry and the culinary arts could have earned him lasting fame in either field. The fusion of these prodigious talents in his pioneering work on taste chemistry secured his place in the annals of science. But what made Tom Bachmann a household name — what, at his apogee, made his miraculous creations the sole subject of conversation at every table and in every forum—was his penultimate triumph, his most original creative leap. It was this very leap that propelled him to his tragic apotheosis — and his fall.

Let’s begin our story where it becomes interesting to non-technical readers, the point where Bachmann first became known to the general public. Over several decades of taste chemistry work, Bachmann’s understanding of taste had grown so thorough, so refined, so deeply internalized, that he discovered he could “sight-read” chemical analyses and imaginatively taste whatever the data depicted. Videos began to circulate of him reading dry tables of chemical formulas and translating them into lyrically vivid descriptions of sumptuous dishes. But it was no freak-show curiosity. His poetic expression stirred imaginations, moved hearts, and whetted appetites in a way the world had never experienced.

For Tom himself, this ability was a source of new satisfaction — and, if he wasn’t careful, pain. Academic papers took on an overwhelmingly aesthetic dimension. He found he could no longer read literature outside his own field, because the tastes conjured by most chemistry papers were unbearable to his imagination’s sensitive palate, often making him gag or vomit. He found he had to avert his eyes from the periodic table. But within his own discipline, he discovered new delight in analyses of delicious foods. Reading a well-executed analysis of a meal from one of the world’s finest restaurants, he could experience it himself with undiminished pleasure.

Here began Bachmann’s journey beyond science into an art entirely his own. He began having spontaneous insights for improving dishes he read about — and he could experience these improvements simply by editing the reports and rereading them. Just as Beethoven could read scores and hear them in his mind’s ear years after going deaf, chef-chemist Thomas Bachmann could compose new tastes on paper and savor them on his mind’s tongue, even before preparing the physical dishes — which, when finally prepared, matched precisely what he had imagined.

Improvement became innovation. Innovation became genius. And soon, his genius birthed entirely new genres of cooking — cuisines so original, so otherworldly, that they made difference among traditional cultural cuisines seem insignificant. Critics and connoisseurs from Paris to Tokyo to Limbourg hailed his creations as daring, sublime, flawless. Entirely new universes of taste poured forth from Bachman’s boundless imagination. The world was gripped. No other art form mattered anymore. He was bigger than Jesus Christ times the Beatles times a million.

But then Thomas Bachmann began to conceive tastes that were physically impossible to produce — and he ceased trying. His greatest work existed only on paper, accessible only to the rare disciples who had followed his path and developed the ability to taste-read. For everyone else, his finest work was beyond reach.

Bachmann himself, his tongue ruined by the ecstasies of ideal tastes, lost all appetite for real food. To avoid the depressing anticlimax of eating, he began receiving nutrition intravenously. His inventions became not only impossible, but increasingly dangerous — each more delicious, and more deadly, than the last. He was tormented, day and night, by vivid fantasies of toxic chemical combinations: flavors of unimaginable, world-transforming beauty that could be experienced only once, fleetingly, a micro-instant before death.

At last, he was found dead at his laboratory kitchen table, a look of rapture flash-frozen on his face. He had tasted his own highest art, his swan song. Several of his disciples, upon reading his final composition and declaring it his magnum opus, also succumbed to the same fate. It was decided that all surviving copies of his greatest recipe would be destroyed. His handwritten original was sealed in a canister and locked in a vault, never again to be tasted by mind or tongue.