Guest post by Steven Du Paste, the Latin Late antiquity translation for the word Pasta. [3] Eating spaghetti and meatballs today typically involves boiling some dried spaghetti pasta and pouring on some pasta sauce from a jar. But have you ever wondered how to make these golden silky strands of noodles? To start off, we …
Guest post by Steven Du Creamistry – n. the science of creating ice cream using Liquid Nitrogen and not to be confused by the Ice Cream shop with the same name [4]. Ice cream does not seem complicated to make, but contrary to popular belief it is not as simple as just freezing cream and …
Guest post by Steven Du The flavor reaction. What makes bread crust brown and tasty? What makes the smell of searing meat so savory and delicious? How can grill marks and black crust on meats, supply such a flavor punch? Three words: the Maillard reaction. This simple reaction leads to thousands of flavonoids that impart …
If you’re living in Los Angeles, there is no doubt that you have noticed the surging popularity of plant-based foods in the dining landscape. Not only are restaurants blooming with new vegan menu options, but there is also a burgeoning growth of plant-based food products emerging in the food industry. Notable newcomers include veggie burgers …
As the peak of summer approaches, we here at Science & Food love to reach for one of our favorite frosty treats: the ice cream sandwich. Being true Science & Foodies, we started to wonder about this amazing composite material- how do you get the coexisting chewy cookie yet firm ice cream? We began to …
Yogurt is an ancient food that has been around for several millennia. One theory of the discovery of yogurt is that during 10,000 – 5,000 BC, when Herdsmen began the practice of milking their animals, they stored their milk in bags made of the intestinal gut of the animals. The intestines contain natural enzymes that …
With the holidays around the corner and bee populations on the decline, the University of Bristol’s Urban Pollination Project wants to show us what our holiday dinner would look like if bees didn’t exist. Also, what would be the holidays without nutmeg to compliment warm cinnamon? However, scientists at Kao Corporation have isolated a compound … Continue reading
In northwestern Washington State in late August, the pen of an enormous salmon farm off Cypress Island collapsed. Over three hundred thousand Atlantic salmon, non-native to the northwestern Pacific coast, were at risk of escaping, and tens of thousands of the fish had already ended up into Puget Sound. Such in-ocean fish farms pose risks … Continue reading
It’s the season of freshly baked cookies, and it’s time to dust off those seasonal cookie recipes. But how much white sugar versus brown sugar should you use? And what’s the difference? Sugar does more for a cookie than just making them sweet. Stella Park at Serious Eats goes into the scientific differences between white … Continue reading
“Why is tea prepared in such a consistent style, while the market overflows with different coffee-brewing products?” ponders Jesse Raub. Raub works with Intelligentsia Coffee and Kilogram Tea to teach people how to make coffee and tea, and in this article, breaks down the history and science behind why we brew our beloved caffeine vessels … Continue reading
This week, we’re taking a look at NPR’s investigations on American farmers’ relationships with the weather and the government. Farmers’ livelihoods are inextricably tied to the weather and the environment. However, in the face of extreme swings in temperature and precipitation, more frequent instances of pest infestations and crop diseases, and heat stress affecting meat … Continue reading
The increase in the usage of foodservice technology connected to the Internet, such as delivery apps, reservation services, POS systems, and time clocks, means more data relevant to the food service industry is collected. This technology tracks information such as what repeat customers order and how employees spend their time. However, it’s unclear who can … Continue reading
Paul Greenberg, fisherman and New York Times bestselling author, wanted to know the impact of eating fish on human health and marine environments. To find out, he spent a year eating fish everyday and traveling the world to learn about fish farming. His year is documented in Fish on my Plate, where he discusses the pros … Continue reading
The debate continues: does ketchup belong on a hot dog? A Chicagoan consults Danielle Reed, a taste geneticist, to get science to settle the score. However, according to Steven Parnes, an ENT-otolaryngologist (ear, nose and throat doctor), our taste preferences may change as we age. Continue reading
A type of yeast found on bees is the first new yeast in 600 years that can be used to brew a traditional beer. The yeast responsible for this bumblebeer are under study at North Carolina State University in Raleigh. In another quest for better beer, a published high-resolution map of the barley genome opens … Continue reading
Brian was Executive Sous Chef at The Tasting Kitchen, an ingredient-driven restaurant on Abbott Kinney in Venice that has received much acclaim. He is now moving on to open a new project in Los Angeles. Brian is a UCLA alumnus who majored in European Studies and minored in Italian. He was inspired to become a chef after many trips … Continue reading
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