Instant Noodles
Science & Food

Instant Noodles

Guest post by Panisa Sundravorakul Instant noodles are delicious, cheap, and easy prepare. This combination of traits make instant noodles a seemingly perfect solution for college students’ hectic schedules and depleted bank accounts. Let us take a moment to appreciate what made instant noodles possible – let us savor the science behind this culinary delicacy. … Continue reading

Science & Food UCLA 2017 Public Lecture Series
Public Lectures / Science & Food

Science & Food UCLA 2017 Public Lecture Series

The 2017 UCLA Science & Food public lecture series is here! FOOD WASTE: Solutions Informed by Science (and what to do with your leftovers) Tuesday, May 2nd 7:00 pm to 8:30 pm Freud Playhouse, Macgowan Hall World-renowned chef Massimo Bottura, UCLA professor Jenny Jay, Zero Waste Consultant and “Waste Warrior” Amy Hammes will participate in a … Continue reading

A Primer on Sake
Science & Food

A Primer on Sake

Neither a beer nor a wine, sake is like their often-forgotten cousin, an alcoholic drink made from fermented rice. Typically paired with sushi and lighter Japanese fare, sake can be described as being fruity, flowery, and astoundingly complex. The origins of sake are largely unknown, but some historians guess that like many fermented foods, its … Continue reading