University of Toronto, School of Continuing Studies Academic English Program Level 60 ocus

Online Lecture Presentation

Alexandre Sette Leticia Godoy

Harvard University ARNOLD, Dave1; McGEE, Harold2 !ood and Science " Lecture #$ %o&'onents o( !ood and Historical )ntroduction * Overvie+ o( Science and %oo,in!e sa" the documentary se#arately during the "ee$end and then "e met on %onday &''()* in the morning, from + a,m, to ' #,m,- to see the lecture together, discuss and share our notes, .n the afternoon, from / #,m, to 0 #,m,, "e studied our to#ics and then "e finished the summa#hrase of the lecture, .n addition, "e revie"ed the summa#hrase and finali1ed the re#ort together, OU.L)NE

2The discovery of a ne" dish confers more ha##iness on humanity, than the discovery of a ne" star3 4ean5Anthelme 6rillat5Savarin, 7orn in '800 in 6elley, rance, Soft matter science 5 definition9 The am7iguous states of matter, the #arado:ical #ro#erties of "hich de#end on the art of mi:ture, E:am#les of the systems that soft matters scientists investigate all have to do "ith delicious and interesting things in foods, Pierre5;illes de ;ennes "as the first man to "in the first <o7el Pri1e for studying this sorts of #henomena, o .n his <o7el=s Pri1e lecture, Pierre5;illes tal$ed a7out 6en>amin ran$lin=s 27eautiful e:#eriment3 around '880, "hich is an e:am#le of the "ay in "hich every day #henomena can offer "indo"s into dee#er truths a7out natureo ?e "ent to Cla#ton Pond in London, he "ent to the corner of the #ond and #ut measured half tea s#oon of oil and then "atch the "ind s#read it, E:am#le of a coo$ techni@ue that turns out that ran$lin=s e:#eriment is directly relevant to understand the soft matter science related to food, ?o" food can 7e managed 7y #hysical or chemical reactions to 7e transformed into different states of matter, Cheese ma$ing is $ind of #eculiar9 add one li@uid &mil$* to another li@uid &rennet*9

1 As Airector of Culinary Technology of The

rench Culinary .nstitute at The .nternational Culinary Center, Aave Arnold hel#s chefs achieve their most am7itious goals using ne" technologies, techni@ues, and ingredients, ?e teaches several courses at The C.,

2 !rites a7out chemistry of food and coo$ing, Studied at the California .nstitute of Technology and at Bale University, "here he "rote a doctoral
thesis named CDeats and the Progress of Taste,C After several years as a literature and "riting instructor at Bale, he decided to #ractice "hat heEd 7een teaching, and "rote a 7oo$ a7out the science of everyday life,

University of Toronto, School of Continuing Studies Academic English Program Level 60 ocus

Ae#ending on ho" you #rocess the cheese, you can achieve several te:tures of soft matter, from solid to oo1e, The interaction 7et"een science and coo$ing comes from thousands of years ago, %ore for entertainment than for deliciousness9 o %ercury and sul#hur ma$ing a chic$en singPressure coo$er9 Aenys Pa#in, '6F' The late '+th and the earlier /0th Centuries have a 7igger role in the security of foods and starting the industriali1ed food9 oods and Arugs Administration created to detect fraud, There "as "hen ood Science and Professional ood Chemistry 7egan, 2The #oison s@uad3 Coo$ing and Science 7ecame less interesting after that control, Peo#le "ho "rote a7out coo$ing, in a more scientifical as#ect, tried to ta$e out all or most of the su7>ectivity envolving food, resulting in a 7oring and less creative to#ic, o Ellen S"allo" Gichards, ?ome Economics, '+005'+)09 2Each family has a "ea$ness for the flavour #roduced 7y its o"n $itchen 7acteria, 7ut that is a #re>udice due to lac$ of education, '+6+9 Change of #ace, returning the fun as#ects of food and science, 7y <icholas Durti 2. thin$ it is sad reflection on our society that "hile "e can and do measure the tem#erature in the atmos#here of Henus, !e do not $no" "hat goes on inside our soufflIs,3 The term nouvelle cuisine "as actually 7een used in the '+ century for "hat "e "ould no" call classic rench coo$ing, Then the ne" nouvelle cuisine "as created in the '+60 "hich allo"ed for inventiveness, .f you "ant to 7e a modern chef, than you need 7e inventive, you need to come u# "ith ne" things, you need to try ne" techni@ues and ne" machines,
o

Exa&'les$ '++)9 erran Adria, vegeta7le #enache ?e ta$es ingredients and transform them in such a "ay that you have no idea "hat you are loo$ing at, ?e transforms their #hysical structure, he is ta$ing one form of matter and he is turning it into another form of soft matter, 4oan and 4ordi Goca, 22!hite Chromaticism3 Use the rotary eva#orator to se#arate the flavors of foods from the foods themselves,

RE!EREN%ES

Harvard Lecture Availa7le at9 Jhtt#9((""",youtu7e,com("atchKvLM t0c":>6DENfeatureLyoutu,7eO, Acess9 /nd <ov /0'P, at 0)9)F#m, Arnold, Aave, Hand"Pulled %otton"Su-ar Availa7le at9 Jhtt#9((""",youtu7e,com("atchK vLauG<?./n$.UO, Acess9 )th <ov /0'P, at 0/90)#m,

University of Toronto, School of Continuing Studies Academic English Program Level 60 ocus

%urious %oo,$ Ex'lorin- t/e science o( (ood and its trans(or&ations +it/ Harold McGee Availa7le at9 Jhtt#9((curiouscoo$,ty#e#ad,com(site(a7out5harold5mcgee,htmlO, Acess9 )th <ov /0'P, at 0P9P6#m,