London expands ULEZ for air quality, impacts of poaching on endangered species, Dr. Chris Smith takes on a summer cooking challenge to eat well without compromising on taste
Taste and flavor are influenced by smell, appearance, and the chef's reputation.
Sustainable eating involves considering how food is produced, not just food miles.
Personal involvement in cooking enhances our perception of taste and even factors like presentation matter.
Deep dives
Cooking Challenge: Making Healthy and Delicious Tempura Vegetables
The challenge is to make a healthy, planet-friendly, and delicious meal. The recipe involves making tempura vegetables, which are coated in a light and crispy batter. The vegetables of choice are aubergine, carrot, courgette, and purple sprouts in broccoli. The batter is made using self-raising flour, bicarbonate of soda, salt, and soda water. The vegetables are thinly sliced, coated in the batter, and deep-fried until golden and crispy. The result is a tasty and visually appealing dish that ticks the boxes for both flavor and sustainability.
The Importance of Taste and Flavor
Taste and flavor play a significant role in our food preferences. While there are many basic tastes, such as sweet, sour, salty, bitter, and umami, most of the pleasure we derive from food comes from our sense of smell. Aromas from cooking and the release of volatile compounds when we chew and swallow contribute heavily to our enjoyment of food. Visual presentation also plays a crucial role, as we eat with our eyes as well. The appearance of food can influence our expectations and enhance our enjoyment. Additionally, the chef or cook who prepares the food can have an impact on our perception of the taste. Eating something prepared by a renowned chef can elevate the dining experience.
Considerations for Sustainable Eating
Sustainable eating goes beyond food miles and includes factors such as how the food is produced. While food miles are important, the way food is grown or raised plays a more significant role in determining its sustainability. For example, locally sourced tomatoes grown in heated greenhouses may have a higher carbon footprint than tomatoes shipped from a region where they are in season. Supporting local producers and having a connection to our food can also contribute to sustainability. Additionally, freshness and variety of ingredients can enhance taste, with seasonal produce often being the freshest and most flavorful.
The Influence of Personal Involvement in Food Preparation
Research shows that personal involvement in food preparation, such as cooking and finishing off dishes, can enhance our perception of the taste. Being part of the cooking process and having a hand in creating a meal can make the food taste better. Furthermore, even factors such as the weight of the cutlery and presentation of the food can impact our perception of its taste and quality.
Craving Crunch: The Appeal of Texture
Our preference for crunchy foods is driven by the sounds and sensations they produce. Crunchy textures are often associated with freshness and are highly appealing. Whether it's the crispness of fresh produce or the sound of crispy snacks, we find pleasure in these textures that add sensory interest to our eating experience.
