The chapter explores the shift in breeding practices towards developing flavorful fruits and vegetables, touching on children's aversion to bitterness in vegetables and the evolution of taste buds. It delves into the impacts of molecular gastronomy on food experiences, discusses challenges of growing food in microgravity, and addresses questions about food flavors based on chemical composition and technological advancements in flavor identification.
What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O’Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.
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Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.
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