The Science Behind the World's Biggest Food Fight
 

[B]Food - The Delicious Science[/B]

This is the best series on food (v. cooking) that I have found yet. The second episode played on PBS last night. It is presented by a a medical doctor and a botanist, and addresses foods' impacts on our bodies, how we experience them, and how we have come to cultivate some.

Ep 1 - Food on the Brain

[url]http://www.pbs.org/video/3000652967[/url]

The effect of food on the brain. Including making chocolate, and how coffee enhances flavor. Just after the 30:00 mark there is a lengthy chapter on [B]capsaicin[/B] (hot pepper juice) and how it interacts with the body and the brain.


Ep. 2 - A Matter of Taste

[url]http://www.pbs.org/video/3000652697/[/url]

Focusing on the five taste senses - salty, sweet, sour, bitter, umami. Did you know that [B]tomatoes [/B]are loaded with umami? The ep starts with the Tomato Festival in Buñol, Spain, the world's largest food fight. How smelling from the front and the back of the nose can yield different results. The Maillard Reaction. How strawberries fool our sense of taste. Much more.

I hope PBS maintains these links long enough for you to watch them.

[IMG]http://2.bp.blogspot.com/_JqNx8yXnFE8/TJjl-fRSaNI/AAAAAAAACIY/p1x2Tn5_vuI/s1600/nutrition+entertainment.gif[/IMG]

It works, btw..

I never turn the TV on hardly at all and miss this stuff.
Worth

We can't access PBS from Canada but I'm sure I'll hear all of it on our CBC radio sooner or later.

So watch it on your computer (or phone).

Click the links above.

[QUOTE=dmforcier;642733]So watch it on your computer (or phone).

Click the links above.[/QUOTE]

I dont have a computer or phone.
Worth

Then how do you post?

[QUOTE=dmforcier;642749]Then how do you post?[/QUOTE]

With my mind.
Worth

Well, not always... ;)

[QUOTE=dmforcier;642754]Well, not always... ;)[/QUOTE]

Wouldn't it be cool though?
We don't use squat what our brains are capable of.

Worth

Cool show, thanks for.the tip.

Worth, we're gonna get there sooner than anyone expects. I won't live to see it, and you probably won't either, but it will happen. On this I totally agree with Rush: I've never resented getting older or less capable, enjoying the wisdom that experience brings. But now I resent not being here to see the next major jump in "what it is to be human." At several tech conferences I've pushed the idea that the artificial womb is the next physical step in the "divorce" of the body from the spirit (and as expected the latest news is of a successful artificial womb), but that ultimately may be less than relevant.

Meanwhile there is so much to learn. Please watch the things, with tolerance.

Tonight, two [I]American Masters[/I] shows., the first on Jacques Pepin, the second on Alice Waters, owner of [I]Chez Panisse[/I] restaurant in Berkeley CA.

The Pepin show was excellent. I had no idea that he was so accomplished before he came to the US - so young - serving as the chef to the French "White House" because he was drafted. Here, after his work at [I]Le Pavillon[/I], he twice turned down offers to serve as the chef to the US White House stating (essentially) "been there, done that."

The Alice Waters show, OTOH, is a treasure of correctness. Whatever the success of [I]Chez Panisse[/I], Alice was NOT the chef, and as she states bluntly, "I haven't been in the kitchen in 19 years." Paul Aratow was co-founder and executive chef in 1971, and isn't even mentioned. Nor was Jeremiah Tower, legendary chef from 1972-78, who later founded [I]Stars[/I]* et al. Nor was Paul Bertolli, chef from 1982-1992. Instead, Alice is honored for the idea (likely not her own ) to source locally [U]because it's cheaper[/U]. Kudos for someone for the return to local ingredients as chic. But don't regret having missed this show.



* Been there done that. It was superb.

Lucky enough to have 2 restaurants in town started by Chez Panisse chef alumni.
The things they do with local ingredients is indescribable.
That reminds me, need to get there before tourists clog up the place.

Dm,
You might enjoy chef's table on netflix.

[QUOTE=dmforcier;642809]Worth, we're gonna get there sooner than anyone expects. I won't live to see it, and you probably won't either, but it will happen. On this I totally agree with Rush: I've never resented getting older or less capable, enjoying the wisdom that experience brings. But now I resent not being here to see the next major jump in "what it is to be human." At several tech conferences I've pushed the idea that the artificial womb is the next physical step in the "divorce" of the body from the spirit (and as expected the latest news is of a successful artificial womb), but that ultimately may be less than relevant.

[COLOR=Red]Meanwhile there is so much to learn. Please watch the things, with tolerance.[/COLOR][/QUOTE]
The only thing I am not tolerant about is intolerance for the most part.

I will come right out and say I am not a Rush fan for the most part but some yes.
I enjoy his views when it doesn't pertain to political ranting and babble.
I dont want to here that crap from any side of the fence I am sick and tired of it.
There is no education in it what so ever.
All it is really about is making money.
With all the projects I have going on at home and at work I have very little time for the boob tube.
Much of my time is spent figuring out problems at home for work the next day.

Worth.

[QUOTE=Nematode;642833]You might enjoy chef's table on netflix.[/QUOTE]

Thanks. I would, but it's not available on DVD.

dmforcier, I watched both vids and really enjoyed them. Thanks!

Glad you could find the time to learn something new.

There's a third episode (broadcast tonight) that focuses on the types of nutrients that the body needs and how it gets them - or doesn't. This may be the best one so far. It's not yet up on PBS, but I'll supply a link when it is (if TV™ lets me; I can't edit previous posts here due to elapsed time?)

[B]Food - The Delicious Science[/B]

Did you know we can make Vitamin D by tanning mushrooms instead of tanning ourselves?


Ep 3 - We Are What We Eat

[URL]http://www.pbs.org/video/3001190801/[/URL]

The components of food, how the body uses them, and how we grow and prepare food to make them available. Carbohydrates, proteins and amino acids, fats and fatty acids, vitamins. Well worth the watch.