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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … 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
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 … Continue reading
We all know that feeling: the burning sensation as we slice into a fresh onion, eyes watering and wincing to relieve the stinging. There are claims that home remedies can solve this problem, including burning a candle, putting the onion in the freezer before chopping, or cutting the onion underwater. In this article we will … Continue reading
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
Spring has sprung! Which means we have another stellar lineup of speakers slated for our third annual offering of Science & Food: The Physical and Molecular Origins of What We Eat. Although the course is only open to current UCLA students, we will be posting highlights from the course right here on the blog. And don’t forget: … Continue reading
scienceandfooducla 