Red color in food, 170
Red wine stock, 154–155
blind tasting, 157
components, 155
experiment, 155–157
Relative conductivity, 99
Robber’s roast, 132
Rognså, Guro Helgesdotter, 143, 144, 145
Romsdal Cultural Historic Museum, 205
Ropeid, Andreas, 204
The Royal Frederik’s University, 203
S
Salmon fillets, 92, 93–94, 100, 109
Salt, 177–187
chemistry, 90–94
cutting down on, 179–181
experiment, 185–187
health marketing, 181–182
in industrially prepared foods, 183–185
smell and, 182–183
taste–taste interactions, 178–179
“Salt campaign,” 184
Saltiness, 60, 94, 144, 168–169, 181–182, 185, 186
Salt ions, 92, 93, 162
Salt-reduction strategies, 184, 187
Sanden, Jarle, 205
Sápmi, 128
Saponification, 214
Sardine aroma, 183
Sausage, 53–63
cooking loss measurements and sensory evaluation, 62
ingredients, 61
making at home, 54, 59
procedure, 61
steps in sausage making, 59
temperature issue, 62–63
things that do not mix, 54
Savory, 169, 186
Schwartz, Norbert, 18
“The Self-Acting Norwegian Cooking Apparatus,” 139
Sensations, 168, 171–172
Sensible Cookery—A timely cookery—and household book, 199, 203
Sinalbin, 70
Sinigrin, 70
Smell and salt, 182–183
Smell sensation, 168, 169
Söderberg, Johanna, 42, 43
Sodium chloride, see Salt
Solid foam, 191, 193, 196
Song, Hyunjin, 18
Sourness, 17, 169, 170, 181, 184, 185
South Korea, 180
Specific heat capacity, 134, 135
Spence, Charles, 171, 172, 175
Spice cake with lingonberries, 49–51
ingredients, 50
procedure, 50–51
Sponge cake, 189, 190, 191, 193, 196
Starch-cleaving enzymes, 208
Starch granules, 78, 160, 192
State of matter, 27
Steak, 105, 113
Steaming, 45, 46, 104, 134
Stock, 149, 151–153
brown meat, 150
red wine, 154–155
Stockfish, 75
Stone Age, 127
Sucrose, 144
Sulfite (HSO3−), 68, 69
Sulfur dioxide (SO2), 68
Sundt, Eilert, 201, 202, 204, 209
Surface tension, 35, 37
Surströmming, 88
Suspension, 56, 59
Sweden, 132
Swedish University of Agricultural Sciences, 42
Sweetness, 17, 42, 142, 143, 144, 145, 154, 156, 157, 168, 169, 170, 172, 173, 179, 182, 209
Sweet porridge, 208–209
T
Tannins, 154
Tartaric acid, see 2,3-dihydroxysuccinic acid
Taste of food, 167–175
effect of music on wine, 172–175
influence of sound, 170–172
“tastes of colors,” 170
Taste–smell interaction, 183, 185
“Tastes of colors,” 170
Taste–taste interaction, 178–179, 181, 183, 185, 186
Temperature, 23–28, 32–33, 60, 62–63, 68, 73, 80–81, 97, 109–110, 113, 114, 115, 122, 135, 137–138
Thermal energy, 97, 134
Thermal radiation, 99
This, Hervé, 20, 23, 149, 151
Thomas-Danguin, Thierry, 183
Tingling sensation, 169
U
Umami, 169, 179, 182, 185
Umami-rich foods, 182
University of Copenhagen, 20, 151
University of Michigan, 18
University of Oslo, see The Royal Frederik’s University
V
Vanilla, 168
Vega, César, 27
Viking Age, 88
Vinegar, 46, 49, 56, 68, 70, 181, 186, 187
Viscosity, 28, 29, 35, 37, 160, 167
Vitamin C, see Ascorbic acid
W
Water vapor, 104, 134
What Einstein Told His Cook, 100
Wheat starch gelatinization, 161, 162, 205
Wine, 45–49, 68–69, 141–146, 153–157, 167–175
dry, 142–145
effect of music on, 172–175
oaked, 143
red, 154, 156, 157, 167, 170, 173
sweet, 142, 143
white, 170, 173
white in cooking, 141–145; see also Basic risotto
white vs. beer, 45
Wood-fired stone ovens, 139
World Exhibition in Paris (1967), 139
World Health Organization, 184
World War II, 88
Z
Zampini, Massimiliano, 171
A Pinch of Culinary Science Page 20