The Science Behind Taste

Taste is basis of the culinary arts and is one of the senses we use to identify the food we eat. Taste benefitted early humans by indicating which foods were safe for consumption. Sweetness signaled foods with calories for energy, while sourness could indicate the presence of vitamin C; bitter foods were potentially poisonous, whereas salty foods contain important minerals and other nutrients.  For a long time, it was believed that there were only these four classifications of taste – until the recent discovery of a fifth, entirely different “taste” [Read more...]

Culinary Institute of Virginia – Best Summer Recipe Competition

How does it work?

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Culinary Institute of Virginia students are invited to see who can create the most popular summer recipe.  In order to enter, simply send a private message to CIV’s Facebook page with the name of your dish, recipe, a picture of the dish, and any comments you would like made about the dish.  The dish must be original, and the photo must be of your dish. Those dishes that have the most “likes” by July 30th will win a $100 bookstore credit!