Flavors

Have you ever been sitting in line for a fast food restaurant and wondered what the long term effects the food we are about the purchase could be making on our bodies? Fast food has many different additives that are coloring our foods and preservatives such as sodium nitrate, MSG (monosodium glutamate), and even feathers and hair that are commonly labeled as L-cysteine and more that are in many different foods that most individuals consume on a daily basis. Fast food may be good, but it has…

played a huge role in my life and changed my outlook on food. To begin The Ghosts of Taste: Recapturing the Flavors of Childhood opens up by saying “Food beings with your mother” I agree with this statement, because growing up with a Haitian mother I still eat like her to this day.…

can be founded on spencive restaurants an it makes an exquisite flavor in to the pizza that usually people likes…

PRODUCT STRATEGIES STRENGTHS WEAKNESSES Pd.S.1. Mamibeka offers a different flavor using their own special marinate. Pd.S.2. Barbecue is served in a different way using metal skewer. Pd.S.3. Reliable suppliers Pd.S.4. Meat is full of flavor and fresh Pd.S.5. The quantity of the food is worth the price being paid by the customers. Pd.W.1. Mamibeka offers limited choices in their menu. Pd.W.2. Food needs to be served hot off the grill because the taste and quality of the food changes. Pd…

Monosodium glutamate is a taste enhancing vegetable protein. At the time of discovery, MSG was thought to be safe since it was an amino acid, a natural substance. The amount of MSG added to foods has doubled in every decade since the 1940's and by 1972, 262,000 metric tons of MSG were produced. In 1957 two ophthalmologists, Lucas and Newhouse decided to test MSG on infant mice in an effort to study the effects of MSG and its correlation with an eye disease known as hereditary retinal dystrophy.…

Mexicue is a Mexican restaurant hence, the "Mex" at the beginning. It has its very own modern/vintage type of look which is not terrible. I ordered Poke (po-kay) just to taste the twist this restaurant made on the dish and it contained tuna, avocado, brown rice, mango, watermelon radish, creamy chipotle and mint. The tuna sort of had this melt in your mouth feel however it was bland so I added chipotle sauce on top and made it way more appetizing. The watermelon radish is not one of my favorites…

Food Culture Dominican Rep/ Ecuador Food has been part of my life since I was eight and now. Looking back to my childhood, I always remember my mom cooking arroz blanco y frijoles rojos ( white rice and red bean)with addition with that goes with hornear pollo ( bake chicken) for dinner. I can smell for cooking upstairs from my room and that always make my sister and I run downstairs of her dominican foods. My dad would occasionally would cook also, I love how he cooks the ecuadorian ceviche;…

picked up by people, articles, or television that are telling people the wrong things to do in the kitchen. This article is going to explore 9 common mistakes made in the kitchen. Learn these tips and your cooking will be much more pleasurable. Tip 1: People are taught to put oil in the water that they are going to cook pasta in. Don’t do this! When cooking pasta the water in the pot should be salted and never oiled. If you use oil in the water it will coat your pasta and prevent the sauce from…

1.0 Introduction 4-hydroxy-3methbenzaldehyde is the scientific name for Vanillin. What is vanillin? It is a substance that adds flavor to the special taste and smell in food. It is extracted from high quality beans (1). A specific solvent named ethanol can be used to extract vanillin. There are two types of vanillin namely natural vanillin and artificial vanillin. There is artificial vanillin in the market because natural vanillin is costly. Before a chemical experiment or process is carried out…

in, shellfish, such as; shrimp, lobster, and crab. Tree nuts such as; peanuts, walnuts, pecans. Other foods that may cause an allergic reaction are; fish, eggs, and wheat. Food additives are the chemicals that keep food fresh, enhance their color, flavor and/or texture to preserve its self-life. Food additives consist of artificial sweeteners, high fructose corn syrup, monosodium glutamate (MSG), trans fat and common food dyes. The common food dyes are; Blue #1and Blue #2, Red dye #3 and Red…