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Assignment 2 - Result Sharing

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The Science of Gastronomy

Universidad Científica y Tecnológica de Hong Kong

4.6 (266 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 (266 calificaciones)

5 stars
192 ratings
4 stars
52 ratings
3 stars
15 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

Orientation, Module 1 and Module 2

This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.

2.0: Hunger and Satiety - Topic Outline1:39

2.1: Why do we need food?5:36

2.2: How do I know that I am full or not?9:38

2.3: How do I know that the food is good?9:52

2.4: Demonstration – Can you see the differences?3:52

2.5: Demonstration - Sound and texture - How does the experiment work?1:36

2.5: Demonstration - Sound and texture - Let's hear other people's views1:30

2.6: I love chocolate but I don’t want to keep eating it, why?8:46

Assignment 1 - Instruction Video3:22

Assignment 1 - Result Sharing5:08

2.7: What factors can affect my choice of food?17:02

Assignment 2 - Instruction Video3:40

Assignment 2 - Result Sharing7:16

2.8: Hunger and Satiety - Topic Summary2:05

Impartido por:

King L. Chow
Professor
Lam Lung Yeung
Associate Professor

Transcripción

In the second assignment, we're trying to address a myth in the field;

whether there is a taste map on our tongue.

There's a lot of dispute about that.

So let's see whether we would be able to address what, actually, is a taste map.

Now, in this assignment, we have roughly 2,500 students participating.

So, we are asking students to put on their tongue, in different region,

with different solutions, no matter is salty, sour, sweet or bitter.

And we ask students to give a score

whether, when they put that solution on the tongue,

they would have some level of intensity on that specific sensation.

So let's look at the result.

The first group is using the salty solution.

So we expect that the student to find the solution salty.

The interesting thing is that, when we look at all the reporting,

we find that, no matter where when we put the solution at the position A, B, C, and D,

that means from the back of the tongue, to the tip of the tongue,

in every single part, majority of students from 80 to 90 percent of them

they would be able to tell us that that's a salty solution.

Now, there are few things I would like you to pay attention to.

Interestingly, we find that the solution is salty, yet there are students who reported

that they sense from sourness, sweetness, and bitterness

For example, in position A; the same thing happened in the other positions, too.

So suggesting that there's a lot of false input or the perception that the students sense,

and it may not be related to the actual taste.

The second thing is that when you comparing different positions,

in position C, which is on the lateral side closer to the front of the tongue,

this salty solution of salty sensation, in fact, gave a higher intensity,

is 2.83 compared with the sensation level in the other area,

which is from 2.0 something or 2.5 something,

suggesting that, in position C, the sensation of saltiness actually is strongest.

Now a very similar type of observation is made

when we are trying the second group using the sour solution.

The same thing happened is that no matter is in position A, B, C, and D.

The sensation of sourness was detected.

And for the same observation, if you look at position B,

which is on the more anterior side on the lateral part of the tongue,

the sensation of sourness gave you a stronger intensity,

2.8 something, as compared to 2.1 something or 2.4 something in the other regions.

When we come down to the thirds test, the sweet solution, the same was observed.

That means no matter is in position A, B, C, and D,

students were able to sense the sweetness.

Although, if you look at position D, which is the tip of the tongue you'll find

that the strength of this sensation goes up to 3.13, way higher than the other,

which is at the level of 1.9 to 2.3 something.

Now, when you look at the fourth solution, which is the bitter solution,

a very similar observation is made, that is, if you try A, B, C, and D position,

every single part they would be able to sense that bitterness.

On the other hand,

at position A, you'll find that the intensity of that sensation is the strongest.

Now, when you look at that, essentially, it tells you two things.

In the general understanding, we always thought that, or we were taught in the past,

there is a taste map suggesting

that one part of your tongue is sensing a particular sensation -

sweetness, saltiness, sourness, or bitterness.

On the other hand, this exercise clearly tells you that, in fact, all these four tastes

they can be sensed on every single part of our tongue.

Why?

Because these tastes need to be perceived

because of the presence of certain taste receptors.

And these receptors are distributed all over your tongue and so,

therefore, no matter where you put this solution,you would be able to sense that taste.

On the other hand, if you look at the intensity of the response, again,

which is related to the lumber of receptors available in a particular region,

you will find that there are regions which give a stronger sensation,

a perception, for a specific taste.

Such as in the position A you find that the strongest sensation

will be detected for the bitterness, and in position D,

which is at the tip of the tongue, in fact, the sensation of sweetness is highest.

So, what it tells you is that,

yes, these receptors, they are widely distributed on the tongue,

however, the density are different.

And of course, based on input from our students

and there are various reports in the forum, we noticed that some students also say that,

well, they detect a different strength, different intensity, and sometimes,

students even don't detect certain tastes when solution are put in certain area.

What it tells you is that in fact, no single person is identical

and there's no fixed answer of a fixed taste map.

It varies from person to person; but as a whole, as a big population that we have tested,

certainly, the distribution and the density of this receptor for specific taste,

they are not even throughout entire tongue.

There are some regions with more bitter receptor,

there are some regions with more sour receptor, salt receptor, and sweet receptor.

And so having that, next time when you try any meal you may notice

that it really depends on where you put the food item onto your tongue.

It may trigger a different intensity or sensation.

And so we should learn about that.

So that in the future you try the food in a very different way.

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