Instead of a cookbook review, here’s a magazine review. Not an article but an entire issue. For Summer 2015, Scientific American has an issue entitled The Science of Food. If you are a foodie, or if you just eat food, you’ll find this magazine filled with excellent information.
Yes, it is Scientific American so it can be a tad technical. But, if you haven’t seen an issue of SA, you’ll be surprised. It is both well written and offers the best infographics you can imagine. You should buy this issue just for the pictures.
Here are the principal articles in this issue:
What Makes Food Tastes So Good explains the surprising reasons that food can be so yummy.
The Complexity of Coffee address the very sophisticated way that coffee is interpreted by our senses and brains. A “simple” cup of coffee is not that at all.
The Science of Bubbly offers the lastest science on why champagne and other sparkling wines are so refreshingly bright.
The Hidden Life of Truffles explains that truffles are more than fodder for hunting pigs and happy humans. They are integral to their ecosystems. But, you can still eat them.
The Future of Chocolate deals with a serious issue. Cocao trees are threatened environmentally at a time when demand for chocolate is growing exponentially. This is a real environmental threat.
Eating Made Simple covers dieting schemes using fact and science, not advertising.
The Food Addiction discusses the reason we need to diet and watch the level other common foods we consume. Salt and sugar are not illegal drugs, but science shows them to be incredibly addictive.
There are loads of smaller articles and sidebars filled with food facts. This special edition of SA is a delight, one that makes for lovely late night reading. I found mine at the checkout stand of, what else, Whole Foods. I’m sure you can find your copy just as easily.
