molecular-gastronomy

On 2010/3/24 水曜日, in Thus Spoke Dr. Hypoxia, by bodyhacker

Natureで法医学の特集をやっていました。
Science in court
結局全部読んでしまいましたがなかなかタメになりました。
進んでいるようでまだまだなのですね。

RAF inhibitors transactivate RAF dimers and ERK signalling in cells with wild-type BRAF
RAF inhibitors prime wild-type RAF to activate the MAPK pathway and enhance growth
にCellの
Kinase-Dead BRAF and Oncogenic RAS Cooperate to Drive Tumor Progression through CRAF
この三つの論文はかなりすごいのではないのでしょうか。度肝を抜かれました。こんなことがありるのですね。これはすごいです。

最後もNatureからです。
molecular-gastronomyという研究分野があり、その大御所Dr.Hervé Thisへのインタビューが載っていました。

Why do some meals taste better than others?

The principles of cuisine are love, art and technique: perfect technique without love and companionship is lost. A poor sandwich shared with good friends will taste better than dinner in a three-star Michelin restaurant shared by an arguing couple. Primates generally avoid bitter tastes such as beer. But the sensory punishment of drinking bitter beer is more than offset by the social reward of being in a group.

Are any foods poor candidates for molecular-gastronomy research?

I try not to work on cheese, wine, bread or sausages — the microbiology is too complicated. Onions and carrots are better subjects, but progress is slow. After two PhD projects studying the creation of carrot stock, we are only beginning to understand the molecular diffusion processes involved.

一問一答でこのようなやりとりが続きます。
すごく興味を持ったのでThe Science of the Oven (Arts and Traditions of the Table)を注文しました。

note-by-note cookingってどんな料理法なのだろうか

The Science of the Oven (Arts and Traditions of the Table)

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