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On your mark… Get set… GO! As the doors swung open, guests eagerly awaiting the final Science & Food lecture series were transported to a place nothing short of a Pie-Palooza. Twenty student teams stood confidently next to their baked confection and explained to the judges how they employed the scientific method to creatively reimagine […]
This week we’re all about gluten. NPR summarizes recent research on gluten sensitivity, while America’s Test Kitchen gives NPR the lowdown on gluten-free baking.
It seems that people love to hate gluten. Though it plays an important role in baking, gluten has a bad reputation. The market for gluten-free foods and beverages reached $4.2 billion in 2012; an increase of 28% since 2008.[1] It is actually difficult to go into Whole Foods and find a baking mix with gluten. But […]
Sweet and spicy, cinnamon is one of the oldest spices known to humans; it is also a favorite topping or secret ingredient in both sweet and savory recipes. This warm spice is obtained from the dried inner bark of several species of trees within the Cinnamomum genus. True cinnamon however, sometimes known as Ceylon cinnamon, […]
Dave Arnold will be joining us on June 1st for our final 2014 public lecture, Harnessing Creativity (and the Science of Pie). Get a taste of Dave Arnold’s creatively unconventional approach to cooking with these videos.
A graduate of Rhode Island’s Johnson & Wales Culinary Institute, Cup4Cup President and Co-Founder Lena Kwak began her culinary career as a private chef and caterer. While serving as Research & Development Chef for The French Laundry, Kwak was tasked with testing edible innovations. She excelled quickly and was assigned to devise a gluten-free version […]
Our third and final lecture, Harnessing Creativity (and the Science of Pie), is coming up fast! At the event, students from the Science & Food undergraduate course will be serving up science and apple pies. To get ready, here are 5 fun facts related to apples: About the author: Liz Roth-Johnson is a Ph.D. candidate […]
Our next public lecture is coming up fast! To get ready for How We Taste, read up on how Dr. Dana Small is helping us scientifically understand our relationship with food.
Imagine eating a lemon and puckering to incredibly sour…no wait, incredibly sweet citrus syrup. Then you try some tart goat cheese, but to your surprise, it tastes like sugary frosting. An underripe pineapple? Better than candy. Salt and vinegar chips? Dessert! This fantastical taste-changing sensation is the real-life effect of a West African fruit called […]
Dr. Dana Small is a Professor in Psychiatry at Yale University, a Fellow at the John B. Pierce Laboratory, and visiting Professor at the University of Cologne. Her research focuses on understanding the mechanisms behind flavor preference formation, investigating the role of cognition in chemosensory perception, and determining how the modern food environment impacts brain […]