StarTalk Radio Food in Space! With Alton Brown and Guests
Nov 23, 2021
Join celebrity chef Alton Brown, food chemist Dr. Arielle Johnson, and NASA's Grace Douglas as they dish on the quirky challenges of space cuisine. Discover how microgravity affects taste perception and the innovative food technology NASA employs for astronauts. They also delve into creative culinary experiments, including using unconventional ingredients like ants, and the crucial need for sustainable farming in both space and on Earth. It's a tasty mix of humor and science that explores how what we eat influences our cosmic journeys!
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Limited Local Ingredients
- Noma Restaurant, known for its local sourcing, faced a unique challenge.
- Their initial seasonal Nordic produce delivery in November consisted of only "three beets and a carrot".
Ant Paste
- At Noma, a lack of lemons led to the innovative use of ants.
- Formica rufa ants, rich in formic acid, provided a refreshing acidity in dishes.
Retronasal Olfaction
- Flavor perception relies heavily on retronasal olfaction (smelling while eating).
- Retronasal olfaction, distinct from orthonasal olfaction (sniffing), contributes significantly to our eating experience.