Traditional cooking techniques kill pathogens in food by blasting the exterior of the food with heat, eventually raising the internal temperature to the pasteurization point.
Category: Food Science
Misunderstanding Comfort Food
This seems to be the week for misleading headlines. Here is a new study proclaiming “Comfort Food is a Myth”. Mann and her colleagues describe
Ingredient List for Wines?
Andrew Jeffords of Decanter Magazine has a beef: If you add acid to a tin of tomatoes, you have to fess up. If you
Your Food, Your Choice, not Really
Three stories this week point to the fact that when it comes to food, the unconscious is king. A new study shows that when ordering
The Future of Food (Hopefully)
I haven’t read Chef Dan Barber’s book yet. It’s entitled The Third Plate: Field Notes on the Future of Food and describes his vision of
Meat Eaters Take Heart
The news about the future of meat consumption is all bad. It is cruel to animals, excessively resource intensive, damaging to the environment, and produces
Exploring the Philosophy of Food and Wine 