Artistic representation generated with AI. In a psychological experiment conducted in the 70s, some participants tried a strong disgust After discovering, during a dinner in the dark, that I had eaten one blue steak. Some volunteers was served a shiny dinner under special lights that hid its true color. Initially, the participants appreciated the meal but when the normal lights ...
A study commissioned by Lufthansa has shown that food loses about 30% of its flavor when it is tasted in flight. But how the environment of an air cabin suspended at the cruise altitude can influence ours perception of taste? Let’s find out how it works the perception of flavors and like the low pressurethe poor humidity and the background ...
Credits: Image by Kamran Aydinov on Freepik Who has never eaten or prepared foods in oil? Keep the vegetables in oil protects them from oxygen, creating a real barrier, isolating them and slowing down its deterioration. Oxygen in fact, indispensable for life, however it represents an enemy for the conservation of food, since it accelerates its oxidation, altering color, taste ...
Credit: Futundbeidl, via Wikimedia Commons There has been recently spoken of a possible excessive concentration of chlorate In some drinks. It is a substance normally present also in other foods and in thetocqua drinkingbut that a levels very high and exposures prolonged can cause emolisi and kidney damage, as well as reducing the absorption of iodine e compromise the functioning ...
Credit: Wrote, via Wikimedia Commons The surströmming (translated as “sour herring”) is a typical dish of Swedish cuisine and has been defined the smelliest food in the world! Mistakenly called “rotten fish”, it really isn’t rotten nor putrefied: is obtained from fermentation anaerobic (i.e. without oxygen) of a herring caught in the Baltic Sea, a method developed from the need ...