A biophysicist in the kitchen

Flavour

Félix M Goñi¹ 

[1]Unidad de Biofísica (CSIC-UPV/EHU), Barrio Sarriena s/n, Leioa, Bizkaia, 48940, Spain

关键词: Vitalism;    Digestion;    Cuisine;    Cooking;    Food technology;    Physical chemistry;    Biochemistry;    Biophysics;   

Others  :  812366
DOI  :  10.1186/2044-7248-2-7

 received in 2012-11-14, accepted in 2012-11-15,  发布年份 2013

【 摘 要 】

This paper originates from the reflections of a practicing biophysicist, that is, the author, while cooking at home, either everyday or at festive dinners. Both the activities, biophysics and cooking, were independently learned and incorporated into the author’s life at different stages. Yet at some point, the biophysical reasoning permeated into the cooking of recipes. The biophysical interpretation of cooking has evolved to include other main subjects, such as the survival of vitalism in the mirage of ‘natural food’, the formalization of cooking as a pre-digestion and the democratization of good food through food technology.

【 授权许可】

   
2013 Goñi; licensee BioMed Central Ltd.

【 参考文献 】

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