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Archive for November, 2010

Science and Food

Sorry for the lack of posts.  Busy at home and at school, and to add to the craziness, I decided to start a food blog a little while ago, you know, in my spare time.  That’s not a solo project, though, so with a few friends collaborating there should be more frequent posts and less pressure (on me) to write every day or every week.  I mention it here because I’ve given it more of my attention in the past month, and because it occupies a space in my brain (and life) where science and food overlap.  My goal is for it to to deal with food and the transformative power of salt, bacteria, smoke, and time.  I guess you could throw yeast and heat in there too.

belly and cure

There will probably be a few cross-posts, like when we make pickles, sourdough bread, and bacon in class.  (Yes, I would love to teach a food science elective, especially if we got to make charcuterie.  Imagine a dry-cured sausage lab to demonstrate the role of bacteria in lactic acid fermentation, effect of pH and drying on changes in protein structure, a study of benefical vs harmful mold growth, etc.  How cool would that be?)   So feel free to check it out.  It’s called Smoke Cure Pickle Brew, and we’re pretty excited about it.

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