Unravel the principles of gastronomy through short and accessible blogs to apprehend and form qualitative thinking about food using science as a vehicle.
The role of science in gastronomy’s realm has been pivotal and in this community, we don’t only accept it but embrace it. This discipline’s use in other territories became prominent with the acceptance of positivism as a way of approaching different topics. This philosophical system of beliefs recognizes only that which can be scientifically verified or capable of logical or mathematical proof.
Positivism promoted the use of the scientific method in territories that were usually driven by other forces (some of them with more holistic shades), and encouraged people to see the behavior of the physical and natural world through observation, experimentation, and testing against the evidence that was obtained during this process.
By building Seeds of Modernism we’re trying to create a hybrid that best represents the intentions of the information we want to deliver. The knowledge is based on logic but at the same time constructed by topics that seem to follow other threads in order to reach a conclusion.
With these intentions, we’re building our own skeleton, nurtured by lores, history, and science but most of all, an intention to represent everything that revolves around eating in a comprehensive way.
Allium, don’t you cry. A Survival Strategy.
The reason why we cry while cutting onions is nothing more than a survival strategy based on a two-stepped precess.
Evaluation: The Expectation Axis
A sensory adventure unfolds when a person stumbles upon a morsel of food. The physical and chemical makeup of the…
Eat the Rainbow
Incorporating foods of various colours ensures we reap the benefits of the phytonutrients that give them their distinctive colours.
“It isn’t You, it’s Your Genes!”
No, you are not the only one who thinks that coriander tastes like soap. This isn’t only a matter of…
“Crispy or Crunchy?”
What’s the difference between crispiness and crunchiness? Is apple crunchy or crispy? What about a potato chip?
“Why is it stringy?”
Why do some cheeses have that peculiar stringy texture? Is it right to call it peculiar?
“Carbs are bad?”
What is a glycemic index? How does the transformation of ingredients affect it?
“My sourdough died!”
Why can’t microbes survive certain amounts of acid and alcohol? And how do they die?
“Smash it! It’ll taste sweeter.”
Why do brown or bruised parts of fruits often taste sweeter?
Is flatulence causing global warming?
Where is all that CO2 going from all the soft drinks, sodas, and beers? Funny question, but really an important…
Essential oil is an unfortunate name!
Are essential oils really essential like amino acids that we must have in our diets?
Why is eating heat make me fat?!
Why do consuming calories, a unit of heat, plump us up? Will eating cold help?
“Give it some time to penetrate!”
When should we salt the meat? Before or after or during grilling?
“Add salt, time is money!”
Does adding salt really cook the pasta faster while boiling? When should we add salt anyways?
“Add some soda! It’ll help!”
Should we add baking soda while cooking greens? What does it do?
“Induction Cooktops? Nah!”
How do induction cooktops work? Are they better or worse than a traditional gas stove?
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Seeds Of Modernism 