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The Empirical EpicureanDemystifying the Science of Cuisine
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Demystifying the Science of Cuisine
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The Empirical Epicurean: No More Green Eggs and Ham: Flavor Development in Dry-Cured Spanish Jamón
http://empiricurean.blogspot.com/2009/10/no-more-green-eggs-and-ham-flavor_17.html
Saturday, October 17, 2009. No More Green Eggs and Ham: Flavor Development in Dry-Cured Spanish Jamón. In Spain, ham is a way of life. Not only does jamón feature prominently on most traditional Spanish tables, but its unique flavor profile also occupies the time and resources of many Spanish scientists. And all for good reason – Spanish dry-cured hams are some of the most delectable in the world, and who wouldn’t like to know the reason for that? Journal of Agricultural and Food Chemistry. In the JAFC a...
The Empirical Epicurean: Molecular Gastronomy Newsflash!
http://empiricurean.blogspot.com/2009/11/molecular-gastronomy-newsflash.html
Tuesday, November 17, 2009. My fascination with molecular gastronomy was a major impetus for the creation of this blog, and I am currently engaged in the research phase of a paper that will explore the role this field has had in shaping the public’s relationship to science. This continues to be a remarkably relevant matter, as evidenced by a fascinating article. In the science section of yesterday’s New York Times. In his latest endeavor. The book is headed toward 1,500 pages, and doesn’t sound lik...
The Empirical Epicurean: Biomimetic Investigation of Coffee Flavor: A Wake Up Call for Reductionism
http://empiricurean.blogspot.com/2009/11/biomimetic-investigation-of-coffee.html
Sunday, November 15, 2009. Biomimetic Investigation of Coffee Flavor: A Wake Up Call for Reductionism. Food science tends to take a reductionist approach to evaluating complex foodstuffs, analyzing individual components and extrapolating the results to obtain a comprehensive, if somewhat artificial, understanding of the entire product. However, as is true for other scientific enterprises as well, this can result in an obscured impression of reality. Poisson et al utilize a relatively new approach to circ...
The Empirical Epicurean: January 2010
http://empiricurean.blogspot.com/2010_01_01_archive.html
Sunday, January 3, 2010. A New Technique to Monitor Olive Ripening. After an extended final exam-induced hiatus, I am finally back! Fortunately, food research didn’t slow down while I was paralyzed by the onslaught of papers and studying, so I have articles about sake, caseins, and Pastis in the pipelines. But first let’s take a look at a strikingly simple method for tracking the maturation of olive fruits. As it grows, the fruit morphs from a green color due to chlorophyll. López-Sánchez, et al. rep...
The Empirical Epicurean: October 2009
http://empiricurean.blogspot.com/2009_10_01_archive.html
Monday, October 26, 2009. It is well known among champagne connoisseurs that you can tell the quality of the product by the nature of its bubbles ( http:/ www.ehow.com/how 2192062 tell-good-champagne-its-bubbles.html. The flute should be adorned with a dainty pearl necklace of delicate effervescence. But what exactly determines the character of these bubbles? The rate at which they are formed and their longevity are both dependent upon the composition of the adsorption layer at the liquid/air interface.
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The Empirical Epicurean
Sunday, January 3, 2010. A New Technique to Monitor Olive Ripening. After an extended final exam-induced hiatus, I am finally back! Fortunately, food research didn’t slow down while I was paralyzed by the onslaught of papers and studying, so I have articles about sake, caseins, and Pastis in the pipelines. But first let’s take a look at a strikingly simple method for tracking the maturation of olive fruits. As it grows, the fruit morphs from a green color due to chlorophyll. López-Sánchez, et al. rep...
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