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University of Toronto, School of Continuing Studies Academic English Program Level 60 – ocus

Online Lecture Presentation
Alexandre Sette Leticia Godoy

Harvard University ARNOLD, Dave1; McGEE, Harold2 !ood and Science " Lecture #$ %o&'onents o( !ood and Historical )ntroduction * Overvie+ o( Science and %oo,in!e sa" the documentary se#arately during the "ee$end and then "e met on %onday &''()* in the morning, from + a,m, to ' #,m,- to see the lecture together, discuss and share our notes, .n the afternoon, from / #,m, to 0 #,m,, "e studied our to#ics and then "e finished the summa#hrase of the lecture, .n addition, "e revie"ed the summa#hrase and finali1ed the re#ort together, OU.L)NE
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2The discovery of a ne" dish confers more ha##iness on humanity, than the discovery of a ne" star3 – 4ean5Anthelme 6rillat5Savarin, 7orn in '800 in 6elley, rance, Soft matter science 5 definition9 The am7iguous states of matter, the #arado:ical #ro#erties of "hich de#end on the art of mi:ture, E:am#les of the systems that soft matters scientists investigate all have to do "ith delicious and interesting things in foods, Pierre5;illes de ;ennes "as the first man to "in the first <o7el Pri1e for studying this sorts of #henomena, o .n his <o7el=s Pri1e lecture, Pierre5;illes tal$ed a7out 6en>amin ran$lin=s 27eautiful e:#eriment3 around '880, "hich is an e:am#le of the "ay in "hich every day #henomena can offer "indo"s into dee#er truths a7out natureo ?e "ent to Cla#ton Pond in London, he "ent to the corner of the #ond and #ut measured half tea s#oon of oil and then "atch the "ind s#read it, E:am#le of a coo$ techni@ue that turns out that ran$lin=s e:#eriment is directly relevant to understand the soft matter science related to food, ?o" food can 7e managed 7y #hysical or chemical reactions to 7e transformed into different states of matter, Cheese ma$ing is $ind of #eculiar9 add one li@uid &mil$* to another li@uid &rennet*9

1 As Airector of Culinary Technology of The

rench Culinary .nstitute at The .nternational Culinary Center, Aave Arnold hel#s chefs achieve their most am7itious goals using ne" technologies, techni@ues, and ingredients, ?e teaches several courses at The C.,

2 !rites a7out chemistry of food and coo$ing, Studied at the California .nstitute of Technology and at Bale University, "here he "rote a doctoral
thesis named CDeats and the Progress of Taste,C After several years as a literature and "riting instructor at Bale, he decided to #ractice "hat heEd 7een teaching, and "rote a 7oo$ a7out the science of everyday life,

f you "ant to 7e a modern chef. Then the ne" nouvelle cuisine "as created in the '+60 "hich allo"ed for inventiveness. Aave. The interaction 7et"een science and coo$ing comes from thousands of years ago.University of Toronto.3 The term nouvelle cuisine "as actually 7een used in the '+ century for "hat "e "ould no" call classic rench coo$ing. you can achieve several te:tures of soft matter. in a more scientifical as#ect. %ore for entertainment than for deliciousness9 o %ercury and sul#hur ma$ing a chic$en singPressure coo$er9 Aenys Pa#in. 2The #oison s@uad3 Coo$ing and Science 7ecame less interesting after that control. '6F' The late '+th and the earlier /0th Centuries have a 7igger role in the security of foods and starting the industriali1ed food9 oods and Arugs Administration – created to detect fraud. you need to come u# "ith ne""atchKvLM t0c":>6DENfeatureLyoutu.youtu7e. School of Continuing Studies Academic English Program Level 60 – ocus • • • • • • • • • • Ae#ending on ho" you #rocess the cheese. • 4oan and 4ordi Goca. returning the fun as#ects of food and science. ?e transforms their #hysical structure. than you need 7e inventive. Acess9 /nd <ov /0'P. Acess9 )th <ov /0'P. resulting in a 7oring and less creative to#ic. ?ome Economics. he is ta$ing one form of matter and he is turning it into another form of soft matter. . tried to ta$e out all – or most – of the su7>ectivity envolving food. you need to try ne" techni@ues and ne" machines. thin$ it is sad reflection on our society that "hile "e can and do measure the tem#erature in the atmos#here of Henus. !e do not $no" "hat goes on inside our soufflIs. at 0/90)#m.7eO. 7y <icholas Durti –"atchK vLauG<?. 7ut that is a #re>udice due to lac$ of education. . Peo#le "ho "rote a7out coo$ing. o Exa&'les$ '++)9 erran Adria. There "as "hen ood Science and Professional ood Chemistry 7egan. Arnold. Hand"Pulled %otton"Su-ar Availa7le at9 Jhtt#9((""".youtu7e. o Ellen S"allo" Gichards.UO. at 0)9)F#m. from solid to oo1e. 22!hite Chromaticism3 Use the rotary eva#orator to se#arate the flavors of foods from the foods themselves. '+6+9 Change of #ace. '+005'+)09 2Each family has a "ea$ness for the flavour #roduced 7y its o"n $itchen 7acteria./n$. • RE!EREN%ES • • Harvard Lecture Availa7le at9 Jhtt#9((""". vegeta7le #enache ?e ta$es ingredients and transform them in such a "ay that you have no idea "hat you are loo$ing at.

htmlO.t/e science o( (ood and its trans(or&ations +it/ Harold McGee Availa7le at9 Jhtt#9((curiouscoo$. Acess9 )th <ov /0'$ Ex'lorin. .ty#e#ad. School of Continuing Studies Academic English Program Level 60 – ocus • %urious %oo.University of Toronto. at 0P9P6#m.