It is officially summer in Vancity! Today was not completely warm and sunny (by the latest North American East Coast standards), but for living in a rainforest- I'll take any bit of post 20 degree Celcius and mid-cloudy sunshine weather I can get! As inspiration from such a beauty of a day, I'd like to post a piece about food and the science behind tasting food. I am not a food scientist, though that would be a really great avenue to explore in my post-PhD life, but I would like to share a brief review of two books written by people who know more about food science and are more appropriate speakers of the matter.
As light entertainment and if you prefer to learn via video from the expert first, please enjoy the following TEDx talk... For those who prefer to read and listen to me before referring to the expert, please enjoy my review of two must read books apres-film :)
Have you ever eaten in the dark and if you have, is your
sense or ability to extract taste from food dramatically altered? What do you
think happens when you put scientists and food together in a dark room? These may
seem to be slightly odd questions, but could they have the potential to be
enticing experiments? Well, for the Wall
Street Journal writer Diane Fresquez and Montreal sommelier Francois
Chartier, these types of questions drove inspiration for their impressively
flavoursome work! Both authors published widely successful books depicting the
science behind tasting food and drink- Fresquez recounting her year observing
people curiously investigating the secrets behind the great big world of flavors
in the book A Taste of Molecules: Revealing the Secrets
of Flavor and Chartier, in collaboration with Chef Stéphane Modat and
Molecular Biologist Dr. Martin Loignon, uncovering and explaining the art,
science and specifically the molecules, that tease our vast array of taste buds
in Taste Buds and Molecules. In the
bio-manipulated, genetically-modified world we get our meals from, it’s
refreshing to learn about another, more friendlier and intriguing side of food science. I prefer not to give away the stories and
secrets that Fresquez and Chartier depict about the behavioral influence that
particular food and drink and combinations thereof can have on our taste buds-
rather I hope to titillate your curiosity in the matter and perhaps the next
time you savor that deliciously aromatic BBQ feast on a warm summer eve, you will
be inspired to pick up one or both of these books and explore for yourself the
science of tasting food and drink. Bon appétit!
No comments:
Post a Comment