Flavour combinations - structural analysis Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together?

(ignoring texture at this time: I'm sure it's a contributing factor)

The palate 'likes' certain combinations of sweet, salty, fatty, etc., sure. And certain complex flavours are found in many different recipes - a result of tradition and empirical succes. 

Examples:


tomatoes, mozzarella, basil (generally: tomatoes and green herbs)
soy / ginger
carrots / celery (baked, often with bacon or a meat)
strawberries / cream


etc. etc. etc.

The dream answer to this question would be some sort of map, visually grouping things, but that may not be possible in 2d.
I picked up The Flavour Thesaurus at the weekend.  It is organised much like Roget's Thesaurus, and for each flavour has entries for several flavours that work well with it.  Many entries have either recipes or suggestions.  There is an ample index for cross-referencing.  One thing to note is that the entries are written in quite a familiar style, some may find this annoying, but I thought that many of them hit the mark.