Day 3:04 pm

  • Science Cafe, Wednesday 21st March – Molecular Gastronomy

    The Swansea Science Café offers opportunities for anyone to find out more about new, exciting and topical areas of science. Designed to be informal and entertaining, entry is free and talks start at 7:30 pm at the Dylan Thomas Centre.

    Molecular Gastronomy: the science of taste and flavour

    AttributionNoncommercialNo Derivative Works Some rights reserved by Sifu Renka

    Prof. Peter Barham, Bristol University

    Wednesday 21st March at 7:30pm

    What gives food its flavour?

    What makes some foods taste really good while others can be mediocre or even disgusting?

    How far can science go it answering these (and other) questions that are so important for domestic cooks and chefs alike?

    In this demonstration lecture I will try to answer these and other questions. Through a series of demonstrations and tastings you will discover that we actually use all our senses to assess the food we eat:

    • we use our eyes to see the colour, shape and size,
    • our ears to hear any sizzling, or crackling, etc.
    • our hands to feel the texture,
    • our tongues to sense the taste,
    • our noses to sense the aroma
    • and all the nerves in our mouths to assess the “mouthfeel”

    In practice, we. integrate all these sensations into what we call the “flavour” and then decide whether or not we like it. We will also see how collaborations between scientists and chefs are opening up new worlds of novel (and delicious) food and taste combinations.

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