Sharing the Flavor – Détails, épisodes et analyse

Détails du podcast

Informations techniques et générales issues du flux RSS du podcast.

Sharing the Flavor

Arts

Société & Culture

Éducation

Fréquence : 1 épisode/33j. Total Éps: 15

A Podcast about creating Flavor. We explore flavor and show you the technique and history to go with the recipe. Show notes and links to recipes and technique videos can be found here: https://sharingtheflavor.com

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RSS

Apple

Classements récents

Dernières positions dans les classements Apple Podcasts et Spotify.

Apple Podcasts

🇩🇪 Allemagne - food
16/07/2025
#93
🇩🇪 Allemagne - food
15/07/2025
#61
🇩🇪 Allemagne - food
14/07/2025
#41
🇩🇪 Allemagne - food
13/07/2025
#22

Spotify

Aucun classement récent disponible

Liens partagés entre épisodes et podcasts

Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.

https://en.julskitchen.com/cucina-povera-cookbook
2 partages
https://www.asmallkitcheningenoa.com/
2 partages
https://www.mexicoinmykitchen.com/pan-de-muerto-mexican-bread-of-dead/
2 partages

https://en.wikipedia.org/wiki/Alice_Waters
1 partage
https://en.wikipedia.org/wiki/Day_of_the_Dead
1 partage

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Qualité du flux RSS

À améliorer

Score global : 63%

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Derniers épisodes publiés

Liste des épisodes récents, avec titres, durées et descriptions.

Sensory Science with Dr. Chris Simons

Épisode 28

vendredi 11 octobre 2024 • Durée 56:44

This episode features a discussion of sensory science and how environment matters to how we perceive food and flavor. We are joined by Dr. Chris Simons of The Ohio State University's Department of Food Science and Technology.

Chris’ research interests uses a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and behavior. Chris has a B.S. degree in Biology from the University of Oregon, an M.S. degree in Physiology from Portland State University, and a Ph.D. in Sensory Science from the University of California, Davis.

Subsequently, Chris completed post-doctoral fellowships at the EPHE in Massy, France and the Dental School at the Universite Paris 6. From 2004 through 2012 Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at the Ohio State University in 2013.

While completing his post-doctoral fellowship in France Chris had an epiphany about how environment can have an influence on how we perceive food and this has guided his research at OSU.

We discuss traditional techniques to testing flavor and contrast that with new more immersive techniques promoted by Chris in the sensory lab and the affect it has on these tests.

Environment does have an influence on our perception and we discuss that and more in this episode.

Chris grew up in Oregon and is a fan of the Native American technique of cooking Salmon on planks over open fire.

Check out the recipe for Cedar Plank Salmon and video of Celilo Falls.

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