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Note-by-Note CookingThe Future of Food$
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Hervé This

Print publication date: 2014

Print ISBN-13: 9780231164863

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231164863.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 12 June 2021

Color

Color

Chapter:
(p.172) Five Color
Source:
Note-by-Note Cooking
Author(s):

Hervé This

, M.B. DeBevoise
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231164863.003.0005

This chapter discusses the relationship between food color and food flavor. The history of cooking shows that coloring agents have been popular since the earliest times. In the Middle Ages, cooks used a variety of substances derived from spices and vegetables, even insects. Green was obligatory in the Christian West, where it symbolized the resurrection of Jesus Christ. Modern cooks continue to use the green pigment of spinach to color sauces. Chefs remain intrigued by the possibility of using first impressions in order to influence the judgment of diners. Physiologists have thoroughly investigated how the brain processes the information it receives about foods once they have been swallowed. The sensations detected by taste and visual receptors are encoded as neural signals in a dense and rapid train of electrochemical impulses. This fact has a crucial implication, that sight is an important aspect of our perception of flavor.

Keywords:   color, coloring agents, visual receptors, flavor, electrochemical impulses

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