Examples
Example areas of investigation:
- How ingredients are changed by different cooking methods
- How all the senses play their own roles in our appreciation of food
- The mechanisms of aroma release and the perception of taste and flavor
- How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes
- How cooking methods affect the eventual flavor and texture of food ingredients
- How new cooking methods might produce improved results of texture and flavor
- How our brains interpret the signals from all our senses to tell us the "flavor" of food
- How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.
Example myths debunked or explained:
- You need to add salt to water when cooking green vegetables
- Searing meat seals in the juices
- The cooking time for roast meat depends on the weight
- When cooking meat stock you must start with cold water.
Read more about this topic: Molecular Gastronomy
Famous quotes containing the word examples:
“There are many examples of women that have excelled in learning, and even in war, but this is no reason we should bring ‘em all up to Latin and Greek or else military discipline, instead of needle-work and housewifry.”
—Bernard Mandeville (1670–1733)
“It is hardly to be believed how spiritual reflections when mixed with a little physics can hold people’s attention and give them a livelier idea of God than do the often ill-applied examples of his wrath.”
—G.C. (Georg Christoph)
“No rules exist, and examples are simply life-savers answering the appeals of rules making vain attempts to exist.”
—André Breton (1896–1966)