Do you ever wonder about the science behind your food? We do, too. Our group of writers serves up juicy topics like genetic engineering, gut bacteria and the chemical reactions that occur during cooking.
I’m doing a monthly series here at Food Matters that I’m calling “Friday* Happy Hour,” in which I’ll delve into the science of alcohol production.
It’s ok Sam-I-Am, I know why you didn’t want to try green eggs and ham. You didn’t want to try it on a train or up a tree, because what we taste is influenced by what we see.
Is it possible that our vision can affect our taste perception? Let’s review some examples of studies that claim to have demonstrated that sometimes what we see can override what we think we taste.
Sometimes a toffee sounds really good–not just the suggestion of it, but the actual toffee itself. That’s according to a study that found altering the pitch and type of instruments used in an accompanying soundtrack can modify the way food tastes.
For the first time, the public has been treated to the spectacle of lab-grown meat cooked and eaten via live Webcast. Backed by Google billionaire Sergey Brin, Dutch tissue engineer Mark Post unveiled his “cultured beef” at a press event on August 5, answering the question posed by a 2011 Scientific American feature: “When Will [...]