Posted in chemistry, communication and networking, food, literature, Uncategorized

The chemistry of food

Interesting blog by Harold McGee about the chemistry and art behind food. He also writes a blog for the New York Times:  In today’s column I write about the flavor of fresh coriander leaves, and how it is that they can be eaten with pleasure in much of the world but taste inedibly soapy to many people in the U.S.

In the column I don’t mention the recent study from Reyes et al (last reference below), which reports that cilantro leaf extracts damage DNA, and therefore that cilantro could be a long-term health hazard. These are very preliminary findings and no reason for fans to give up cilantro, but it’s a subject worth following as more information comes in.

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Author:

Beth Kelley is a writer and researcher with an overall interest in how people engage with and are impacted by their environments and vice versa. This has manifested itself in many ways, by looking at creativity, playful spaces and environmental enrichment, sustainability, design research, and integrative and collaborative models of learning such as through play and hands-on learning.