Module 1

INTRODUCTION and WRITING ABOUT FOOD AND SCIENCE

Introduction

A good general read about food-related topics from around the world, rounded up by SBS:

http://www.sbs.com.au/food/thought-for-food

Molly O’Neill’s New York Times obituary of MFK Fisher:

http://www.nytimes.com/1992/06/24/obituaries/mfk-fisher-writer-on-the-art-of-food-and-the-taste-of-living-is-dead-at-83.html?pagewanted=all

An essay celebrating the 70th anniversary of the publication of MFK Fisher’s The Gastronomical Me:

http://www.slate.com/articles/arts/books/2013/11/the_gastronomical_me_by_mfk_fisher_70th_anniversary_of_the_seminal_food.html

Writing about food and science

Science and Food blog from the University of California, Los Angeles:

https://scienceandfooducla.wordpress.com

Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, (2004, New York: Scribner) has a blog:

http://www.curiouscook.com

McGee’s book is considered the classic, but a more recent book exploring kitchen science is The Food Lab: Better Home Cooking through Science (J Kenji López-Alt, 2004, New York: Norton).

Here is an article about The Food Lab, plus a recipe:

Daniela Galarza, 2015, “The Best Sticky Bun Recipe Ever Thanks to The Food Lab Cookbook,” Eater, October 10:

http://www.eater.com/2015/10/10/9482367/best-sticky-bun-recipe-kenji-food-lab

And of course nutrition is science, but its research fundamentals can be clouded or manipulated, as explored by Gyorgy Scrinis in Nutritionism: The Science and Politics of Dietary Advice (2013, New York: Columbia University Press).

Mouthfeel? What’s that? I have written a blog piece about it:

https://mmmmfull.com/2015/07/20/mouthfeel/

There are many different sources to go to if you want to know more about how we taste and the six basic tastes:

Joanne Chen, 2008, The Taste of Sweet: Our Complicated Love Affair with our Favourite Treats, New York, Three Rivers Press.

Natasha Geiling, 2013, “It’s the Umami, Stupid: Why the Truth about MSG is so Easy to Swallow”, Smithsonian.com, November 8, http://www.smithsonianmag.com/ist/?next=/arts-culture/its-the-umami-stupid-why-the-truth-about-msg-is-so-easy-to-swallow-180947626/

Mark Kurlansky, 2002, Salt: A World History, New York: Penguin.

Jennifer McLagan, 2008, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, London: Jacqui Small.

Jennifer McLagan, 2014, Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Berkeley, CA: Ten Speed Press.

Alex Russell, 2014, “Abhor Asparagus and Can’t Stand Coffee? You May Be a Supertaster,” The Conversation, September 15, http://theconversation.com/abhor-asparagus-and-cant-stand-coffee-you-may-be-a-supertaster-30504

Karen Solomon, 2014, Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, Japan, China, India and Beyond, Berkeley, CA: Ten Speed Press.

And something to make you go “awwwww”: a beautifully made YouTube clip of babies responding to their first taste of foods like olives and yoghurt:

https://www.youtube.com/watch?v=7PVVT9V2CM0

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