Halloween tradition of carving pumpins Today I want to talk about how food is an irreplaceable element of Halloween celebrations. In the past weeks and days, we have been carving our own pumpkins and competing for the best design. But do we know why we are carving pumpkins? Most of you know that the pumpkin lantern is associated with Jack-o-lantern. The Irish claim to be … Continue reading Halloween and traditions linked with food
October is one of my favourite months of the year. Not only is the month when most of the people I love were born, but is also the month where we celebrate Halloween 🎃.My friends know how much I love Halloween so I couldn’t help but looking for some Halloween-themed topics (also in the podcast). Today I am sharing the script from the latest podcast … Continue reading Salem witch trials and Ergotism
If you had to describe a marshmallow to a food scientist you would probably say that it is just a foam that is stabilised with gelatin. You see, making a marshmallow is quite simple; you will only need sugar, corn syrup, gelatin, and – something essential: air. How to make a marshmallow: Gelatin Gelatin is probably the most essential part of a marshmallow. It is … Continue reading What is a marshmallow?
Known as mother dough, sourdough starters have been around for nearly 6,000 years. Many people use this type of technology to produce their own breads or baked delicious sweets. It is not a mistery that many researchers and bread-makers want to know how sourdough technology came about. Old starters are surrounded by some kind of mystical meaning. What is a sourdough? – if we were … Continue reading Ancient sourdough starters and where to find them
Originally found in Southeast and East Asian regions, Tane koji is described as spores of Aspergillus oryzae. Traditional Japanese fermentation industries use Aspergillus oryzae to produce soy sauce, sake, bean curd seasoning, and vinegar (among the many). A variety of enzymes are secreted by filamentous fungi. Since the 13-15th century (Heian and Muromachi period), filamentous fungi inoculations have been commercially available as ‘koji’. This suggests that … Continue reading Koji mould: from plant-based meat to upcycling foods
Are you looking for a better understanding of non-HFSS foods? Do you want to know which brand is thriving? Brave is a UK plant-based snack brand. They have recently developed a grain-free, sugar-free breakfast cereal product made from chickpeas and peas. This product is known as Super Hoops (available in Original and Cinnamon flavours) and, as you can guess, is characterised by a high protein … Continue reading Start-up of the month: non-HFSS cereals (Brave)