Remember that time I told you about an amazing food science lecture series at UCLA? Well, Science & Food is back and better than ever. Not only will they be presenting three new public lectures this spring, but they’ve also been hard at work creating awesome new internet content. Oh, and yours truly will be helping out! It’ll be like Bite-Sized Biology on food science steroids.

But wait! There’s more…Science & Food UCLA is now on Tumblr!

image

So if you’ve been craving more food science in your life, check out the Science & Food website, visit the blog, and follow @scienceandfood on Twitter for all the latest updates. And if you’re an LA local, stay tuned for more information about the public lectures.

Watch on mrsengco.tumblr.com

So you dip it and let the magic of science work. #Iscreamist #SMores #ScienceAndFood @juliasayco (at Iscreamist)

Watch on liberalmurse.tumblr.com

Amazingly cool!! I would love to try this!

Stilton Cheese & The Human Microbiome

With all this talk of Human Cheese, we’re thinking—and reading!—a lot about the microorganisms in cheese and in our bodies. In this week’s round-up, researchers discover “secondary flora” that contribute to Stilton’s unique smell, and Michael Pollan investigates our symbiotic relationship with the microbes within us. What we’re reading…

Why Do We Bother to Eat Bitter?

Through exploration of the ancestral context of taste, scientists can better understand how modern humans use the sense of taste to make decisions and survive. Evolution has shaped our sense of taste to guide us to seek the food we need to survive, while steering clear of foods harmful to us. It is understandable that early humans who avoided spoiled meat and poisonous berries were able to pass down their genes, giving modern humans the ability to avoid them too. But what explains the countless humans who voluntarily consume, and even enjoy, some bitter foods? Why do we eat bitter greens? Brussels sprouts? Hoppy beers? Why do we tolerate some bitter flavors and not others? Read more…

Photo credit: Melissa McClellan/Flickr

Taste Tripping With Miracle Berries

Imagine eating a lemon and puckering to incredibly sour…no wait, incredibly sweet citrus syrup. Then you try some tart goat cheese, but to your surprise, it tastes like sugary frosting. An underripe pineapple? Better than candy. Salt and vinegar chips? Dessert!

This fantastical taste-changing sensation is the real-life effect of a West African fruit called Synsepalum dulcificum (Richardella Dulcifica), or the “miracle berry”, which physically alters taste receptors and causes sour foods to taste sweet.

How does this work?

The secret is a protein found in miracle berries called miraculin. Read more…

Photo credit: Wikimedia Commons

5 Things About Fruits & Veggies

At our 2013 public lecture Edible Education, Alice Waters, David Binkle, and Wendy Slusser discussed the challenges of eating healthfully in a “fast food” culture and how they are working to improve health and nutrition in schools and on college campuses. When it comes to healthful eating, what could be better than eating lots of fresh fruits and vegetables? Here are 5 fun facts you might not know about fruits and veggies…

Flavor of the Month: Chocolate

Chocolate is a complex flavor, containing over 200 different flavor compounds. While the type and mixture of cocoa beans that go into a chocolate bar play a role in determining the final flavor, chocolate is the kind of food where its taste is influenced by how it’s made rather than what it’s made of. The chocolate-making process varies among types of chocolate (milk, dark, bittersweet, etc.), but also depends on the style of the chocolate maker. So while the general principles and chemical processes at each step remain the same, chocolate-making is a delicious art form. Read more…

Photo credit: Eli Duke (eliduke/Flickr)

The Science of Cookies

How would you describe your perfect chocolate chip cookie? Thin and chewy? Ultra-crispy? Thick and cakey? Whatever your preference, knowing how to manipulate the ingredients in a basic cookie recipe is the first step toward chocolate chip cookie bliss. At last week’s”Science of Cookies” student event, graduate student Kendra Nyberg showed us how to achieve two very different cookie textures by riffing off of the classic Toll House chocolate chip cookie recipe. Read more…

Thanksgiving, Turkeys, and Tryptophan

Turkey is the star of the most famous dinner of the year; it is also the victim of a myth that persists every holiday season. At the end of Thanksgiving dinner, there’s a good chance that someone will mention that a molecule called tryptophan is the culprit for the post-feast drowsiness. The science seems sound enough. Turkey contains tryptophan, which is a precursor for serotonin, a neurotransmitter. In turn, serotonin produces melatonin, a hormone that helps regulate sleep. This myth perpetuates, like many others, because it is based on a huge oversimplification of the truth. Read more…

Photo credit: Tim Sackton (timsackton/Flickr)

Spherification Potluck

There are times when gourmet edges more towards the laboratory than the kitchen; spherification is one of those times. In this culinary technique, liquids are transformed into globular semisolid gels thanks to a hydrocolloid gum extracted from seaweed. When these gel-encased balls are broken, the liquid contents gush out, akin to biting down on mochi or a Gushers candy. In theory, almost any liquid can be spherified, so the possibilities are endless. Ever wanted to eat plum juice caviar, spherical crème brûlée, or mojito spheres? With food-grade sodium alginate, calcium solution, and some creativity, it’s possible. Read more…

Text
Photo
Quote
Link
Chat
Audio
Video