BY: MACKENZIE HANNUM Molecular Gastronomy Introduction – Culinary arts or food science? Molecular gastronomy…man that’s a mouthful, am I right? And frankly what do those words even mean? Some of you might be familiar with the terminology (like if...
BY: BRYAN LE The following is an opinion essay submitted to the 2018 AAAS Science & Human Rights Essay Competition. The Origins of Modern Food Technology The overreaching aims of the modern food industry can be generalized as extending...
BY: PRAVEENA THIRUNATHAN Before we begin, let’s set some ground rules. Note that IFT provides the opportunity for members to post information and opinions on many subjects, including cannabis. Please understand that this action by IFT does not constitute...
BY: DANIELLE ROBERTSON RATH It’s 3:00 pm and you’re exhausted. You woke up exhausted, but you had coffee for breakfast, and now you’re exhausted again. You are now thinking that maybe it wasn’t such a good idea to stay...
BY: PRAVEENA THIRUNATHAN How many of us have woken up in the middle of the night, hungry for something substantial, yet quick and easy to make? Anything using the oven or stove is out, as is cutting up and...
BY: BRYAN QUOC LE The History of Mint The ancient Greeks have a legend about mint. Mint, or Minthe, was once a beautiful nymph from the underworld river of Cocytus. She was said to be of nobler form and...
BY: BRYAN LE Flavors of the Grocery Aisle When I get a chance to actually take my time while grocery shopping, sometimes I like to just peruse the aisles and read through the ingredient lists of my favorite food...
BY: DANIELLE RATH Moderating caffeine intake can be a challenge. There are some days it seems there’s not enough caffeine in the world to keep your mind focused or your eyes from drooping, and there are other days when...
BY: KENZI HANNUM Think about the last time you went to a grocery store. You weaved your way through the aisles to pick up the staples: veggies, fruit, eggs, milk, bread and as you start to mindlessly make your...
By: JOE HUGHES Sous vide cooking is much more than a trend; in 1974, French chef Georges Pralus was the first to use the technique in a fine dining setting. He prepared fois gras sous vide at his three-star...