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.