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5.1: Coloring food with a different taste

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The Science of Gastronomy

Universidad Científica y Tecnológica de Hong Kong

4.6 (265 calificaciones) | 37K estudiantes inscritos

This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I

Destrezas que aprenderás

Nutrition, Chemistry, Food Science, Cooking

Revisiones

4.6 (265 calificaciones)

5 stars
193 ratings
4 stars
52 ratings
3 stars
13 ratings
2 stars
4 ratings
1 star
3 ratings

AJ

Feb 24, 2019

there should be a digital certificate in PDF for those who can not pay because everybody does a lot of effort and time to finish this course

JA

Nov 20, 2017

It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!

De la lección

Module 5 and Module 6

This week, we will talk about how color and texture of food affects our perception of taste of food.

5.0: The Sense of Sight - Topic Outline0:34

5.1: Coloring food with a different taste6:44

5.2: It is good to see red!13:51

5.3: Why the pepper doesn’t look good?11:47

5.4: Making it looks good, and it tastes good!9:04

5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2:13

5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1:23

5.6: Demonstration – The darker the color, the better it tastes?4:33

5.7: The Sense of Sight - Topic Summary1:15

Impartido por:

King L. Chow
Professor
Lam Lung Yeung
Associate Professor

Hi everybody. Today we're going to talk about how

colors would affects the perception of. The quality of a dish, the taste.

Now before we go into it let's look at what we are going to talk about in this

section. We're going to understand a little bit

about the background about our sensory organ, our eyes.

How we will be able to perceive light and color.

And we want to understand how this color is being generated.

So we're talking about how to light and paint and all of this color fold

substance they are going to generate an effect in a lie.

And finally we want to understand how this color is going to change the flavor

of a popular dish. Now we want to understand how we perceive

light. Why, because when we see food usually

that's the first contact we have with a particular substance.

We see them from afar before they are close enough that we can smell them and

before they are close enough that we can put them in our mouth so that we can

taste them. So seeing them is very important.

And it's comes so fast that usually, it gives us the first perception about the

quality. Now, how would we be able to see food?

Usually, we use our eyes, and with our eyes, light would come into our eyeball

through the lens. Now this important thing that we need to

understand is that in fact in our eye there are different layers of tissue and

on them in fact we have something called photo receptor.

I want to focus on two area, one is that in our eye in fact we do have.

An area which we call fovea, which is right at the center of our retina.

And on the other position, actually, there's something called a blind spot.

In fact, there's no photoreceptor whatsoever.

Now, what I want to show you is the following.

In fact, on our retina, there are a whole bunch of photoreceptor cell.

There are two type. One is more like a rod shape, a rod, and

the other one is the cone shape. Very simple terms.

For the rod-shaped photoreceptor, they allowed us to detect the intensity of

light. So basically, what it allowed us to do is

to monitor whether the light is very bright or very dark, and they give you

that contrast. The second drop of the photoreceptors is

called, cone, and for the cone, in fact, they have pigmented molecule that allows

us to visualize color because they would be excited by different kind of wave

length, and as a result, we will be able to.

Monitor whether some light when they come into our eyes.

Whether it's of one particular wavelength or the other.

That means they give us the perception of color.

Now how are they going to be organized? In fact, on the retina we have multiple

layer of cells. So these are the photo receptor cells,

the rods and the cones. And in front of them, we have a whole

bunch of neurons that helped us to integrate the information.

Now, this group of neurons, they're very important and I'm going to cover that a

little bit later. But the lights come in from your left

into it and they will hit onto these receptor cells.

When they were excited what they are going to do?

They are going to send out signal. So how are they distributed on the

retina? In fact, we find that if you now, you

look into your eyeball from the front, and you look onto the retina you will

find that this is the position where the fovea is located.

In fact, they are very densely populated by all this pigmented cone cells that

allows us to perceive color. On the other hand, on the peripheral you

see that mostly they are dominated by this cell which is only

sensitive to the light intensity. So, this is a distribution of how they

are located on both side peripheral port you have a lot of this rods out.

But in the center you have a very densely populated cone style.

Important part is well, there is a spot, basically they are

totally absent. We call them the blind spot, in fact

that's the place where our optic nerve go into our eyeball.

And if the light fall into that particular area, basically you can

perceive light or color. Now so what happened?

Is that, when these receptor cells, when they receive the light, the, I think they

trigger a whole sequence of response, cellular response.

That eventually, like what happened in the smell, like what happened in the

taste. These neurons they're going to send out

signals, which is electrical signal, which will be processed by this group of

inter neurons behind all the sensory cells, and then they would be sent to

your brain, and then your brain would be able to tell whether that is a pliga

color, or what intensity it is. Now, the interesting thing is that when

our eyes photo receptor cell perceive all these signals and they send a signal out,

they do not simply send it to one particular spot in a brain.

for example, let me look at the right eye in this case.

You may find that in fact all this photo receptor cell they would have all this

nerve fiber coming out of it. And those on the right side of this

eyeball. In facts, they would have their nerves

going out and be connected to the right brain.

But all the nerves that was coming out from the left side of this eyeball, they

would go to the left brain. They cross the mid line.

The same thing happens for the left eye too.

The one on the left go to the left brain, and the one on the right go to the right

brain. And through this information coming from

both the left and the right eye, it allows us to perceive the outside world

with a stereo vision. Now, so that is basically the

organization of our visual system that allows us to perceive what outside world

is, color, light intensity, and what exactly they are.

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