...Welcome

Hello,

I'm Carlotta and I love food. No, I don't think you understand I love food. I love eating it, making it, thinking about it... Even my favourite TV shows are mostly all cooking shows (if you were wondering my favs are the Masterchefs, GBBO (of course), Food Detectives and The Chefs Protégé just to name a few)

Number 2 in my list of favourite things is learning how things work. Being able to explain why something happens is extremely satisfying. I can't understand why you wouldn't want to know exactly why some fruits are sweeter than others or why biological washing detergents only work at relatively low temperatures or why music can affect your taste buds.

Recently, I watched  Chef Vs Science: The Ultimate Kitchen Challenge on BBC 4 in which a scientist Mark Miodownik went head to head with a Michelin star chef Marcus Wareing. It was a competition in which both had to cook a set dish each using their own methods and I absolutely adored it.

The kitchen was approached in completely different ways which as well as being very thought provoking made me want to try some of these methods out myself. I mean of course without the fancy equipment and machines because I am neither a chef nor a fully fledged scientist at this point.

It took me a while before I realised just how intertwined science and food was and Chef Vs Science played a big part in  helping to catalyse this thought process. When I had that eureka moment (took me long enough) I wanted to explore every aspect of this area; the irreversible Maillard reaction, how different vitamins and food stuffs interact with the body, why people are allergic to certain foods and how all of this scientific knowledge could improve my cooking techniques (I definitely need improving). I wanted to know the how's and why's behind the crowd pleasers, splitters and even upsetters.

With my As exams coming to close I finally have a bit of free time again and rather than wasting this valuable time, resting and relaxing, I decided to actually seek answers to the many questions I have about the complicated biochemistry of food. I wanted to log my research into explanations behind common reactions and the results of my experiments so that if I ever forget any of my findings I have a place where I can easily access all the answers. Hence this blog.


Carlotta

P.s I've spoken to a few friends and they did not completely understand the title or why I thought it made any sense however I decided to go against the mass consensus because I loved it and I had already created that domain. So for any of you who are confused about what this blog is (and let's be honest that'll be all of you) it's a food blog where I will share recipes that I have found or created which will be  accompanied with a scientific explanation or a scientific experiment that will hopefully expand your knowledge and further your interest in different areas of chemistry and biology.