scienceandfood

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!

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.

5 Things About Taste

At our 2014 public lecture How We Taste, Chef Wylie Dufresne, Dr. Dana Small, and Peter Meehan explored the tantalizingly complex concept of flavor. The evening was full of scientific discovery, childhood memories, and culinary innovation. In honor of this enlightening event, here are 5 things you might not know about our sense of taste…

Watch on liberalmurse.tumblr.com

Amazingly cool!! I would love to try this!

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

Coffee Brewing Methods

Gone are the days where all that was needed to make a cup of brewed coffee was an auto-drip machine and a paper filter. Coffee shops now have glass siphons lining the counter, looking as if they came straight from a chemistry lab. Baristas can be seen meticulously pouring water from a swan necked kettle into a ceramic funnel, which slowly drips coffee into a cup sitting on a scale. With the resulting brews varying in flavor, why stick to just one method? Read more…

Photo Credit: Janne Moren (JanneM/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

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

Flavor the Month: Watermelon

Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.

So what gives watermelon its refreshingly delicate flavor?

Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.

And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 

Photo credit: David MacTavish/Hutchinson Farm

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…