Guest post by Steven Du Paste, the Latin Late antiquity translation for the word Pasta. [3] Eating spaghetti and meatballs today typically involves boiling some dried spaghetti pasta and pouring on some pasta sauce from a jar. But have you ever wondered how to make these golden silky strands of noodles? To start off, we … Continue reading →| scienceandfooducla
Guest post by Steven Du Creamistry – n. the science of creating ice cream using Liquid Nitrogen and not to be confused by the Ice Cream shop with the same name [4]. Ice cream does not seem complic…| scienceandfooducla
Fizzy, bitter, yeasty, sour, floral, and sometimes just downright offensive—there are a dazzling array of adjectives that can come to mind when you think of fermentation. Fermentation is one of world’s oldest and simplest culinary traditions. Serendipitously discovered in ancient times as a means of preservation, flavor enhancement, and intoxication, it has exploded as […]| Science and Food
The development of the microscope in the 17th century magnified our awareness of a microbial universe previously invisible to the naked eye. Anton van Leeuwenhoek, a Dutch textile draper and science hobbyist, was one of the first individuals to glance into the microbial looking glass and identify unicellular organisms (so-called animalcules) such as protozoa and bacteria [1]. His colleague, Robert Hooke, went on to publish the seminal text, Micrographia, which described his observations of mi...| Science and Food