A Tasting of Culinary Science-Taste

When it comes to finding delicious food, go ahead-follow your nose! It turns out “flavor” isn’t only about the taste, but the aroma as well. Chemicals present in the food or released by it into the air signal to our brains what we are eating, through receptors on our tongue and in our nasal passages. Learn how these proteins work to create the sensation of taste and discover how chefs adjust their cooking techniques to retain both the aroma and flavor compounds in their foods.
Learn more: www.ciachef.ed...
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The Culinary Institute of America: www.ciachef.edu
The CIA at Copia: www.ciaatcopia...
CIA Restaurant Group: www.ciarestaur...
CIA Food Enthusiasts programs: www.ciafoodies...
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

[@ryleighm3240]

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[@aprildalton3182]

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