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Chemical secrets: why there are huge differences between Asian and Western diets

Date of addition: December 23, 211 Author: Constantine Source: Science Fiction Galaxy Click: 117

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In terms of food, clothing, housing and transportation, the other three. In terms of clothing, the proportion of pedestrians in the streets of Asia wearing suits has surpassed that of the United States and most European countries. In terms of housing, the living conditions and average area in Asia have been greatly improved, and high-end communities are no less than those in Europe and America. In terms of business, the quality of private cars in Asia is close to that of European countries. Only in terms of food, Asia and the West have the biggest difference!

Westerners emphasize science and nutrition in diet, and the whole cooking process is strictly in accordance with scientific norms, and the cooking is standardized, so the chef's work becomes an extremely monotonous mechanical work. The raw materials of western food are mostly fresh, pollution-free, natural and natural in operation technology, so as to give full play to its original flavor. Dry goods are not used too much, and milk is an indispensable raw material in western food. Suppliers have further standardized the raw materials according to their characteristics, and chefs no longer judge and determine which raw materials to use simply based on their own experience.

the dishes in Europe, America and Asia have different tastes. Researchers at the University of Cambridge in the United Kingdom analyzed the chemical composition of ingredients used in tens of thousands of recipes, explored the differences between eastern and western cooking arts, and found that western food mostly used ingredients with similar flavors, while Asian cuisine tried to avoid this.

in the west, when it comes to staple food, we can't help thinking of high-calorie food, steak, salad, ham, potatoes, etc. Of course, bread and milk are indispensable. The cooking methods of these things are relatively simple, but they are rich in nutritional value. Westerners like to add all kinds of condiments to food, such as butter, cheese, black pepper, curry, and all kinds of sauces with different colors and different uses. Westerners are generally fat and tall, which has a lot to do with their love of dairy products and sweets. West Point is rich in fat and protein, sweet but not greasy, and beautiful in style. Dessert is generally eaten after the staple food, and even in some afternoon tea, it is favored by people.

cooking pays attention to the collocation of ingredients for a long time. A good chef will definitely consider the taste of various ingredients when cooking dishes. Some western chefs dare to match white chocolate and caviar, which seem to be completely incompatible, because these two ingredients contain some chemicals with the same taste.

Sebastian Ahnert of Cambridge University led a research team to analyze 1,21 flavor compounds in 381 ingredients commonly used in cooking around the world, and use these compounds to make a picture to see how many compounds with the same flavor exist in various ingredients.

Subsequently, the researchers looked up 56,498 recipes on three famous cooking websites, namely, Gourmet Net, Recipe Daquan and Korean cookbook website Menu Plate, and compared the cuisines in North America, Western Europe, Southern Europe, Latin America and East Asia to see how people with different regional and cultural backgrounds mix various flavor ingredients when cooking.

The researchers wrote in a paper published in Nature: "Western cooking likes to use many ingredients with the same taste, but cooking in East Asia tends to avoid using raw materials with the same taste."

In addition, the researchers also found that recipes in North America and Western Europe mix more ingredients with the same flavor. Thirteen main cooking materials, including butter, milk, eggs and pork, appear in 74.4% of dishes in North America. Take vanilla omelet as an example, the materials used include milk, butter, vanilla, eggs, sucrose and wheat flour, in which more than half of the compounds in butter and milk have the same flavor, and butter and eggs, eggs and milk, eggs and vanilla, butter and vanilla all contain the same flavor compounds.

However, recipes in southern Europe and East Asia tend to avoid ingredients with the same flavor, especially in East Asia, which prefers raw materials with completely different flavors, such as sesame oil and garlic. The more two ingredients have the same flavor, the less likely East Asian residents are to mix them when cooking.