Tuesday, January 24, 2012

Flavour - a new journal

Flavour is now looking for submissions!!
Flavour is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition. We seek articles on the psychophysical, psychological and chemical aspects of flavour as well as those taking brain imaging approaches. We take flavour to be the experience of eating food as mediated through all the senses. Thus we welcome articles that deal with not only taste and aroma, but also chemesthesis, texture and all the senses as they relate to the perception of flavour.
 Sounds like it will create lots of fodder for this blog (pun intended)!!

Egg white chemistry

Here is a cool post from the Smithsonian about meringue:

Felicity's perfect meringue. Photograph: Felicity Cloake
and another one from the Guardian:

And a very detailed description of all aspects of a lemon meringue pie from Procrastibaking:

I never really like the meringue on lemon pie and my mom just folded it into the lemon for lemon chiffon pie instead...yummm...but the same tricks apply to make sure it does not lose its fluff.