Popular culture would have the average person believe that art is entirely subjective, from the artist’s initial creative processes and production through when a visitor consumes and experiences the art. While this may be mostly true today, historically art has … Continue reading
In class last Tuesday, we discussed covalent bonds, where two atoms form a bond by sharing their electrons. As we noted in class, the electrons are shared because the two atoms have similar electronegativities: the pull that each atom has … Continue reading
“I owe you the truth in painting and I will tell it to you.” – Paul Cézanne After reading the article on “Doing Science Making Art” by Bevil Conway, I was inspired to do a little further research on the … Continue reading
After our experiment in class, I began thinking about gastronomy and the importance of both taste and presentation in fine dining. In class, we concurred that the green beans cooked in basic water had a bright green color that made … Continue reading
http://www.bbc.com/news/health-30952637 As we learned from the reading “The Receptor and Cells for Mammalian Taste,” umami is one of the five basic flavors that our taste buds can pick up. According to this BBC article, research conducted in Japan has shown that a … Continue reading
After the exercise in Tuesday’s class where we discussed society’s expectations of what it means to be an artist, I spent some time thinking about what it truly means to be an artist. What, if any, are the qualities that … Continue reading
Despite the multitude of flavors that we taste in our everyday foods, humans actually only detect a few distinct taste sensations- bitter, sour, salty, sweet and umami. While I had heard of the other taste sensations before, I was unfamiliar … Continue reading
The “Green of Beans” article and most of the class assert that bright green beans are more appealing than yellowish or brown beans. I agree, but wondered why. Why do green beans just look more appetizing when they are vibrantly … Continue reading
There are five expressions of the human palate: sweet, sour, bitter, salty and umami. Sweet, an evolution to detect energy-rich foods, umami to detect amino acids. Salty for a healthy dietary balance of electrolytes and sour or bitter to warn … Continue reading
This week’s class reminded me of one of my favorite cooking shows, Good Eats with Alton Brown. This show teaches you how to cook all sorts of amazing treats, while also explaining the scientific properties behind the cooking process (much … Continue reading