Food and Health Scientist & Writer
How to make your own lactofermented vegetables and why.
An article in Spanish. Olive oil makes its come back as a healthy option but its residues may not be so healthy for the marine environment.
An article in Spanish. Ambergris, once a coveted substance, is neither amber nor grey. Where did it come from? And where did it go? Check up your eau de parfum.
Article in Spanish. Umami is probably one of the most unidentifiable tastes in the Western culture. Here I describe what it is, what it tastes like and how to spot it.
Science and Cooking Feedbacks The kitchen is the place where physico-chemical phenomena occur more frequently and where dissections aren’t gross nor scary. Naturally, a curious mind can’t help asking questions and their answers are not always found in cook- books and magazine recipes. One of the main attractions of science is that the more you do research, the more questions you have. At the same time, one of the main attractions of cooking is that mistery hale and tradition that cooks have kept so secretly. Is science so incomprehensible? Is cooking so mysterious? Our challenge is to include tasty scientific explanations in the menus and make room in our libraries to accomodate those accurate books of recipes.