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Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.
Activities of food scientists include the development of new food products, design of pro ...more
Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.
Activities of food scientists include the development of new food products, design of pro ...more
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“
So much seafood was once dismissed as the debris of the sea: eels, snared from the Thames River in sixteenth-century England and tucked into pies in lieu of meat; clams, eaten by New England colonists only in times of desperation; oysters, offered all-you-can-eat for 6 cents at bars in nineteenth-century New York City; whelks, pickled and trundled by wheelbarrow through London streets, which in the mid-nineteenth century the British social reformer Henry Mayhew tallied “among the delicacies of t
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― The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
― The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
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If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut.
But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed.
If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates.
This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the wat
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― Japanese Cuisine
― Japanese Cuisine
A part time book club, part time therapy session where we break down non-fiction and fiction boo…more
16 members,
last active 5 years ago
artist: Marisol Ortega
/// A popup group for the Summer of 2021. We're no longer active, but y…more
22 members,
last active 4 years ago
This group is for people who love food, like gardening, and enjoy a healthy enviroment. Like to …more
56 members,
last active 7 months ago
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