Food: Delicious Science
Michael Mosley and James Wong reveal the delicious physics, chemistry andbiology hidden inside our food. They travel the world in a culinary adventure to search for the origins of our favorite edibles. Using specialist photography and CGI, they take us on a journey inside the most sumptuous foodstuffs, right down to the molecular level. How radically does the food we eat impact our lives?
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Food: Delicious Science on BBC Select
Episode 1: We Are What We Eat
Why human breast milk is so nutritious and the reasons why sourdough is so good for us.
Michael Mosley begins his journey into food science by trying the first meal most of us enjoy: human breast milk. It contains everything a baby needs including fats, carbs, vitamins and minerals. In San Francisco, the science behind sourdough bread and why it’s so good for us is revealed, while Michael also discovers why letting your mushrooms sunbathe may help you get a calcium boost.
Episode 2: Matter of Taste
James visits the Andes to discover how a potato helps inhabitants survive the altitude.
Michael Mosley and James Wong explore the sensations, tastes and flavors we enjoy in our food. From luscious strawberries that deceive us into thinking they are sweeter than they actually are, to the tastiest French sea salt combined with caramel that delights the tongue, their secrets will be revealed. Together they unpack the evolutionary story of our food and our sense of taste and smell.
Episode 3: Food on the Brain
The effect that food has on our most important and greediest organ: the brain.
What effect does food have on our most important and, in terms of energy consumption, our greediest organ, the brain? It influences our diet by generating cravings for fat, the most energy-rich food of them all. The surprising link between fat-rich, indulgent chocolate and breast milk is revealed, while the effect of caffeine on bees could explain the hold that caffeinated drinks have over us.
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