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:
“Histories are more full of examples of the fidelity of dogs than of friends.”
—Alexander Pope (1688–1744)
“In the examples that I here bring in of what I have [read], heard, done or said, I have refrained from daring to alter even the smallest and most indifferent circumstances. My conscience falsifies not an iota; for my knowledge I cannot answer.”
—Michel de Montaigne (1533–1592)
“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)