Interacting with food is an incredibly sensual experience. One might imagine the smell of an oven roast, or picture an oozing chocolate lava cake, maybe even hear the crunch of a stale baguette. But what happens when you lose your sense of smell and taste to go along with it? Anosmia is a disorder where … Continue reading
Guest post by Nessa Riazi Bustling with delighted customers unwrapping banana leaves to discover hidden curries and stewed meats, Indonesian restaurant Simpang Asia is a gastronomic awakening; its market next door is another. My sister recently introduced me to this restaurant nestled in Palms that is now my favorite Indonesian restaurant in LA. The … Continue reading
Guest post by Nessa Riazi Photo credit: Coffeechemistry.com Discovered in Ethiopia around 850 AD [1], coffee has continued to excite the tastebuds of its many admirers. Sneaking its way into tiramisu, ice creams, and meat marinades, this brewed beverage contributes a complex array of flavors to modern-day gastronomy. What is the science behind coffee’s alluring … Continue reading
Charcoal might seem like a strange thing to put in your food. But it’s there – from the little black specks in your water filter to trendy charcoal lemonades and juices. In fact, activated charcoal is even making its way in food as coloring for black burger buns, macarons, and ice cream. Since activated charcoal … Continue reading
Tea is the perfect beverage. It can be bitter and astringent, or creamy and smooth. You can choose a variety with a high caffeine content for a study session, or a tea with less caffeine for bedtime. Make a refreshing iced tea in the summer, or brew it hot and serve it to an … Continue reading
With the 4th of July holiday rapidly approaching, many Americans are due to enjoy the tasty delights of grilled meats this weekend. We can thank the Maillard reaction and myoglobin for the delicious taste and color on our burgers. Ever wonder why some people can eat as much meat as they want while others suffer high … Continue reading
Plant remains found in the tomb of Jing Emperor Liu Qi, who died in 141 B.C., were analyzed and confirmed to be tea. Not only is this physical evidence for tea as the world’s oldest beverage, but it also gives archaeologists a glimpse of ancient Chinese culture. Nowadays, it’s all about “mushroom tea”, better known as kombucha. … Continue reading
The development of the microscope in the 17th century magnified our awareness of a microbial universe previously invisible to the naked eye. Anton van Leeuwenhoek, a Dutch textile draper and science hobbyist, was one of the first individuals to glance into the microbial looking glass and identify unicellular organisms (so-called animalcules) such as protozoa and … Continue reading
The 68th United Nations General Assembly has declared 2016 the International Year of Pulses. [1] Pulses – that throbbing sensation of your carotid artery after a workout or during a first date, right? Nope. The UN suggests we celebrate the pulses that are leguminous crops harvested solely for their dry seeds. All lentils, and all … Continue reading
While traditional oranges are available at your local supermarket all year long, the best time to enjoy the juicy, crimson flesh of blood oranges is during these winter months. So while you venture out for some delicious blood oranges, consider these fascinating tidbits. How do they get their characteristic color? How are they different from … Continue reading
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