For the health-conscious members of society, there are several food fiats: thou shalt avoid high fructose corn syrup, steer clear of ingredients that sound like they could be found in jet fuel, and fear partially hydrogenated oils. Oil in and of itself is not inherently bad; how does adding hydrogen to transform it into the … Continue reading
Attendees of our Science of Pie event this past spring probably remember sampling gymnemic acid. For anyone who has never tried the bizarre substance, we describe here our first experience with it. Guest speaker Dave Arnold (Founder of the Museum of Food and Drink, and host of the radio show Cooking Issues), supplied everyone in … Continue reading
Fruit salad can be made throughout the year, but nothing beats a crisp fruit medley on a hot summer afternoon. There are very few limits on what can be a fruit salad ingredient. If the object in question is fruit, it can go in. Segregating fruit from non-fruit seems simple, but from a botanical point … Continue reading
The Science of Pie – June 1, 2014 Best Scientific Pie Christina Cheung, Tori Schmitt, and Elliot Cheung (Team Pretty Intense Pie Enthusiasts) Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. Vodka is the go-to spirit for crusts, but other beverages … Continue reading
It seems that people love to hate gluten. Though it plays an important role in baking, gluten has a bad reputation. The market for gluten-free foods and beverages reached $4.2 billion in 2012; an increase of 28% since 2008.[1] It is actually difficult to go into Whole Foods and find a baking mix with gluten. But … Continue reading
The audience present at The Science of Sushi asked our guest lecturers some great questions, and quite a few of them! Unfortunately, there wasn’t enough time to answer them all, but Ole G. Mouritsen has been kind enough to answer some of the lingering questions that went unanswered. Below his responses, we have included some additional … Continue reading
Whether or not you like eating sashimi, such a fine specimen of fish is undeniably an incredibly beautiful food. The subtle flavors, delicate texture and vivid colors make sushi and sashimi such a unique eating experience. To whet your appetite for The Science of Sushi at UCLA, here are some bits of sashimi science we … Continue reading
Toast the new year with a bottle of champagne! With its effervescent fizz, golden sparkle, and showy corking, it is the go-to celebratory drink. Read up on champagne making, bubble formation, and the mathematics behind bubble patterns, and get ready to show off some foodie knowledge at this winter’s new year’s party. How It’s Made … Continue reading
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 … Continue reading
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