food and cooking

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powerpoint presentation food and cooking toshtemirova aziza 1. global cuisine 2. food through history 3. the science of cooking plan: food and society the "mediterranean diet," characterized by high consumption of fruits, vegetables, and olive oil, has been linked to lower rates of cardiovascular disease in regions like italy and greece, showcasing the impact of cultural food choices on public health. globally, over 820 million people experience chronic undernourishment, highlighting stark inequalities in food access and distribution systems, particularly impacting sub-saharan africa and south asia. the art of flavor the maillard reaction, a chemical process occurring above 140°c, is crucial for developing the rich, browned flavors in roasted meats and baked goods across the globe, contributing significantly to the complex sensory experience enjoyed in cuisines from france to japan. over 75% of our flavor perception comes from our sense of smell, with volatile aromatic compounds released during cooking interacting with …

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c cultures of mongolia, for centuries, have based their diet on dairy products such as airag (fermented mare's milk) and meat from livestock like sheep and goats, showcasing adaptability to harsh environments the science of cooking sous vide cooking, a technique popularized in france, utilizes precise temperature control in a water bath to achieve perfectly even cooking. maintaining a temperature of 57°c (135°f) for 2 hours, for example, ensures a consistently cooked steak. the maillard reaction, crucial for browning meat and creating savory flavors, occurs optimally between 140-165°c (284-329°f). this chemical process, discovered by french chemist louis-camille maillard, involves complex reactions between amino acids and reducing sugars. thank you for your attention @taqdimot_robot image6.jpg image7.jpg image8.jpg image9.jpg image10.jpg image1.png

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powerpoint presentation food and cooking toshtemirova aziza 1. global cuisine 2. food through history 3. the science of cooking plan: food and society the "mediterranean diet," characterized by high consumption of fruits, vegetables, and olive oil, has been linked to lower rates of cardiovascular disease in regions like italy and greece, showcasing the impact of cultural food choices on public health. globally, over 820 million people experience chronic undernourishment, highlighting stark inequalities in food access and distribution systems, particularly impacting sub-saharan africa and south asia. the art of flavor the maillard reaction, a chemical process occurring above 140°c, is crucial for developing the rich, browned flavors in roasted meats and baked goods across the globe, contrib...

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