Phenomenal Food-nomenon Explorer. Every post links something you eat with a bit of science, history, language, art, or culture.https://www.nomnomenon.com/en-ushttps://www.nomnomenon.com/when-you-cant-sleep-and-just-eat-instead/https://www.nomnomenon.com/when-you-cant-sleep-and-just-eat-instead/What is it called when when you can't sleep and just eat instead.Tue, 28 Nov 2023 00:00:00 GMThttps://www.nomnomenon.com/owls-sound-satellite/https://www.nomnomenon.com/owls-sound-satellite/Sound. Shape. Satellite dishes. And how owls hunt for food with their faces and ears.Sun, 01 Oct 2017 00:00:00 GMTdirectionearsheightlocationowlssatellite dishshapesoundhttps://www.nomnomenon.com/art-of-plating-color-wheel-georges-seurat/https://www.nomnomenon.com/art-of-plating-color-wheel-georges-seurat/Plating. Color wheel. Pointillism. And what A Sunday on La Grande Jatte teaches us about serving a feast of colors for the eyes.Wed, 11 Jan 2017 00:00:00 GMTA Sunday on La Grande JatteartArtsycolor theorycolor wheelcolorsGeorges SeuratImpressionismhttps://www.nomnomenon.com/as-salting-the-greens/https://www.nomnomenon.com/as-salting-the-greens/Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green.Wed, 11 Jan 2017 00:00:00 GMTacidsalkalisatomsbaking sodachlorophyllchlorophyllinchloroplastscolorshttps://www.nomnomenon.com/as-salt-on-sweet-pineapples/https://www.nomnomenon.com/as-salt-on-sweet-pineapples/Taste. Brain signals. Ions and acids. And why pineapples taste sweeter with salt.Wed, 11 Jan 2017 00:00:00 GMTacidbitterbrainbromelainionspineapplereward pathwaysalthttps://www.nomnomenon.com/back-saucy-tale/https://www.nomnomenon.com/back-saucy-tale/Trade and food. Language and sauces. Geography and history. And how ketchup and fermented fish became kecap.Wed, 11 Jan 2017 00:00:00 GMTCambodiaChinafermented fishgeographyHainanese pork chophistoryIndonesiakecap manishttps://www.nomnomenon.com/blowing-up-bags-of-potato-chips-was-no-oxidant/https://www.nomnomenon.com/blowing-up-bags-of-potato-chips-was-no-oxidant/Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.Wed, 11 Jan 2017 00:00:00 GMTair compositionair cushionalcoholsaldehydesdesignestersfatsheathttps://www.nomnomenon.com/blubber-bubbles-ice-cream-float/https://www.nomnomenon.com/blubber-bubbles-ice-cream-float/Nucleation. Carbon Dioxide. Ice cream float. And why you should pour soda into ice cream (and not the other way round).Wed, 11 Jan 2017 00:00:00 GMThttps://www.nomnomenon.com/can-stomach-math/https://www.nomnomenon.com/can-stomach-math/Psychology. Soup. Wings. And tips for how to diet and make more sales in a restaurant.Wed, 11 Jan 2017 00:00:00 GMTbuffalo wingschicken wingsdietpsychologyrestaurantstomachtomato soupvisual cueshttps://www.nomnomenon.com/citric-acid-citrus-fruits-oh-group-water/https://www.nomnomenon.com/citric-acid-citrus-fruits-oh-group-water/Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing.Wed, 11 Jan 2017 00:00:00 GMTbondscitric acidcitrus fruitsdissolvelemonadelemonslimelimeadehttps://www.nomnomenon.com/coconut-egg-jam-kaya-custard/https://www.nomnomenon.com/coconut-egg-jam-kaya-custard/Custard. Denaturation. Flan. And why the Southeast Asian coconut egg jam is not really a jam.Wed, 11 Jan 2017 00:00:00 GMTamorphouscoconut egg jamcoconut milkcreme anglaisecreme bruleecustarddenatureeggshttps://www.nomnomenon.com/comes-smells-good-bad/https://www.nomnomenon.com/comes-smells-good-bad/Smells. Words. Evolution. And how language, psychology and biology work together to keep us safe.Wed, 11 Jan 2017 00:00:00 GMTbraincantoneseevolutionlanguagenegativity biasnoseolfactionpsychohttps://www.nomnomenon.com/cowabunga-sodium-stearate/https://www.nomnomenon.com/cowabunga-sodium-stearate/Fatty acids. Sodium hydroxide. Sodium stearate. And why cows may be behind the best soaps.Wed, 11 Jan 2017 00:00:00 GMTcovalentcowsfatsfatty acidsionicnonpolarpolarsoaphttps://www.nomnomenon.com/dads-great-umami-makes-best-bacon-cheeseburger/https://www.nomnomenon.com/dads-great-umami-makes-best-bacon-cheeseburger/Umami. Nucleotides. Glutamates. And what cheeseburgers, anchovies and soy sauce have in common.Wed, 11 Jan 2017 00:00:00 GMTanchoviesbaconbeefburgercheeseglutamateshamikan bilishttps://www.nomnomenon.com/designer-instant-noodles/https://www.nomnomenon.com/designer-instant-noodles/People. Flash frying. Tempura. And how the history of instant noodles is a lesson in design principles.Wed, 11 Jan 2017 00:00:00 GMTculturedesignflash fryinginstant noodlesMomofuku Andonoodlespackagingramenhttps://www.nomnomenon.com/et-tu-brute-force-scissors-asked/https://www.nomnomenon.com/et-tu-brute-force-scissors-asked/Force. Mechanical advantage. Friction. And how scissors cut through food as a lever.Wed, 11 Jan 2017 00:00:00 GMTareaclass-3 levereffortforcefulcrumknifeleversloadhttps://www.nomnomenon.com/freeze-liquid-nitrogen-makes-smooth-ice-cream/https://www.nomnomenon.com/freeze-liquid-nitrogen-makes-smooth-ice-cream/Freezing. Crystals. Nitrogen. And why liquid nitrogen frozen ice cream are the smoothest.Wed, 11 Jan 2017 00:00:00 GMTboilingcrystalsfoie grasfreezingice creamliquid nitrogenmeattemperaturehttps://www.nomnomenon.com/gamma-space-edition/https://www.nomnomenon.com/gamma-space-edition/Gamma radiation. Food and medical industry. Space science. And the many uses of gamma radiation.Wed, 11 Jan 2017 00:00:00 GMTbacteriafood irradiationfood safetygamma radiationmedical sterilizationMercuryplanetsradiationhttps://www.nomnomenon.com/go-plated/https://www.nomnomenon.com/go-plated/Food plating. Industrial Revolution. Culture. And how ceramic plates civilized the home.Wed, 11 Jan 2017 00:00:00 GMTceramicscreamwareculturehistoryIndustrial Revolutionindustrializationmass productionplateshttps://www.nomnomenon.com/go-with-all-your-egg-tart-creme-brulee-custard/https://www.nomnomenon.com/go-with-all-your-egg-tart-creme-brulee-custard/Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée.Wed, 11 Jan 2017 00:00:00 GMTcaramelcaramelizationcreativitycreme bruleeculturecustarddenaturedim sumhttps://www.nomnomenon.com/good-gourd-you-are-really-sweet-monk-fruit/https://www.nomnomenon.com/good-gourd-you-are-really-sweet-monk-fruit/Sugar alternatives. Monk fruit. Natural sweeteners. And where the monk in monk fruit came from.Wed, 11 Jan 2017 00:00:00 GMTarhatsartificial sweetenersChinaluohanguomogrosidesmonk fruitmonksnatural sweetenershttps://www.nomnomenon.com/hes-hot-sweet-little-dense/https://www.nomnomenon.com/hes-hot-sweet-little-dense/Density. Solubility. Temperature. And how being sweeter also means being more dense.Wed, 11 Jan 2017 00:00:00 GMTbondsdensityheathydrogen bondsmassmolecular structurepolar moleculessucrosehttps://www.nomnomenon.com/ice-can-heat-home/https://www.nomnomenon.com/ice-can-heat-home/Phase change. Latent heat. Energy efficiency. And how ice can be used to heat up our homes.Wed, 11 Jan 2017 00:00:00 GMTcoolingenergy efficiencyheatingicelatent heatliquidmeltingphase transitionhttps://www.nomnomenon.com/ironic-nacl-makes-meat-juicier/https://www.nomnomenon.com/ironic-nacl-makes-meat-juicier/NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier.Wed, 11 Jan 2017 00:00:00 GMTbrineionic bondsionic compoundionsNaClpolarproteinssalthttps://www.nomnomenon.com/love-your-curves-cooking-architecture-design/https://www.nomnomenon.com/love-your-curves-cooking-architecture-design/Buildings. Pans. Woks. And what no one tells you about the link between cooking and architecture.Wed, 11 Jan 2017 00:00:00 GMTarchitecturebuildingcomputer modelingcucumbercurvesdesigngherkinheathttps://www.nomnomenon.com/making-the-cut-and-collagen-content/https://www.nomnomenon.com/making-the-cut-and-collagen-content/Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.Wed, 11 Jan 2017 00:00:00 GMTbeefchickencollagenconnective tissuefishgravitymeatmuscleshttps://www.nomnomenon.com/marble-ous-conductor/https://www.nomnomenon.com/marble-ous-conductor/Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.Wed, 11 Jan 2017 00:00:00 GMTbutterconductorcroissantsdoughegg tartfatheatkneadhttps://www.nomnomenon.com/meat-will-soy-turned/https://www.nomnomenon.com/meat-will-soy-turned/Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together.Wed, 11 Jan 2017 00:00:00 GMTDNAglutamatesmeatNaClnucleotidesRNAsaltshapeshttps://www.nomnomenon.com/micelle-looking-fat-white/https://www.nomnomenon.com/micelle-looking-fat-white/Light scattering. Fats. Micelles. And why whole milk is whiter than fat-free milk (and sweetened condensed milk is yellow).Wed, 11 Jan 2017 00:00:00 GMTcarotenoidscaseinscolorsfatlight scatteringmicellesmilkwavelengthshttps://www.nomnomenon.com/nose-job-sense-of-smell/https://www.nomnomenon.com/nose-job-sense-of-smell/Volatility. Chemoreceptors. Evolution. And how we have always been very nosey.Wed, 11 Jan 2017 00:00:00 GMTbrainchemoreceptorsevolutionnoseodorantsolfactionsmellvolatile compounds