The Advent of the Restaurant in Paris, France

L'Art-du-Cuisinier-book

The modern concept of the restaurant is a French idea, with the term “restaurant” being derived from the term “restaurer” which means to ”provide food for” in French, with a more literal translation of “restoration” in that a restaurant is a place to restore, replenish, and refill one’s energy. Chef Antoine Beauvilliers (pronounced “ann-twon boo-vill-ee-yay”) opened the Grande Taverne de Londres Restaurant (pronounced “gran tah-vern de lon”) in Paris, France in 1782. Fine cuisine was served at private tables, to the general public, an experience which until then had only been available within the homes of the nobility. The main idea which caught on was not only the introduction of the serving of food, but that the food being served wasn’t preselected as was customary during dinner banquets for nobility. The ability to choose from a selection of items upon a restaurant’s menu was very popular once made available to the Parisian public. The timing for this invention was absolutely perfect as the abolition of the French monarchy and related nobility during the French Revolution left many extremely talented chefs suddenly without work which lead to a large number of these chefs opening up restaurants of their own

The Reason Beer Bottles Are Brown and Green

brown-green-beer-bottlesAlcoholic beverages like beer are brown in color because clear glass allows ultraviolet light to penetrate which can alter the flavor profile. Bottles inevitably became tinted brown to prevent ultraviolet light from achieving full penetration. After World War II, green bottles became popular due to shortages of brown glass

The Bulking Agents Used in the Saffron Spice

saffron-bulking-agentBecause saffron is so expensive it’s often mixed with other plants which are not actually saffron but are closely related to saffron to build up the bulk of the weight of a purchase. Turmeric is a primary example of a plant often used to help bulk up supplies. Distributors also use plastic as it helps add weight and eye appeal whilst actually providing nothing more than visual esthetics. Scientists can perform deoxyribonucleic acid examinations to determine if a sample is actually pure saffron or not. High quality saffron should have a humid scent which indicates that it was picked fresh. If the scent of saffron is slightly rancid, it means that it is old or of low quality

The Myth of Betty Crocker

Betty-Crocker

Betty Crocker is not a real person, rather she, or perhaps it, is a corporate name. The name Betty was thought to be sweet, kind, and gentle, and the last name Crocker was taken from an executive of the General Mills company. Betty Crocker was created as an advertising campaign but was promoted as a real woman. General Mills hired hoards of women to answer telephone calls posing as Betty Crocker and even had the same group of executives sign her name to ensure the signature remained consistent. The first product Betty Crocker released was a soup mix in 1941, 4 years prior to the iconic Betty Crocker cake mix which made the brand so recognizable

The Purpose and Setup of Sensory Deprivation Tanks

sensory-deprevation-tankSensory deprivation involves a large tank which is filled up with water heated to 37 degrees Celsius, the same temperature as the body, and 1000 lbs., or some variation of this in smaller tanks, of Epsom salts are added, so that half of the body is underwater and half of it is above because of the density of the salt within the water. Human beings have low fat content on average and need this salt otherwise a participant would sink. An observer cannot distinguish between water and air because when within the tank as it feels the same, and after a short period of time, because there are no visual queues being that the tank is completely dark, in the absence of sensory input, an observer typically begins to think differently as the brain has more resources dedicated to thought as less surface area is compartmentalized for sensory stimuli. This process is extremely similar to meditation, however meditation takes both time and practice to achieve upon a consistent, reliable, and meaningful level, as opposed to a sensory deprivation tank in which reaching such a state is essentially automatic provided enough time passes within the tank for the observer. This experience ends instantaneously once the tanks door is opened however, unlike meditation or the use of pharmacological agents to achieve a psychedelic or intrinsic experience

The Danger of Air Pollution Gaining Access to the Brain

air-pollution

The reason pollution has a metallic taste and scent and that it burns the eyes when exposed to it is because the particles of air pollution are tiny enough that they can travel through nerve cells, and gain direct entry to the brain, where the olfactory bulbar meets the frontal cortex, as there is no blood-brain barrier at this point. The body protects itself through the blood-brain barrier, which means that particles within the bloodstream, cannot get directly into the brain. This system has a slight flaw however as the nose acts as a direct conduit for incredibly tiny particles to bypass this security mechanism