NOVA scienceNOW: Can I Eat That?

Gr 7 Up—Who knew there were scientific secrets behind people's favorite foods? This video explores how physics, chemistry, and biology are applied in labs and test kitchens to uncover hidden truths behind the flavors and textures of foods that people take for granted. The production is divided into four segments. "Secrets of the Turkey" investigates the secrets behind roasting the perfect turkey and creating the best dressing. Chemists and food scientists apply theories to human digestion and the time spent eating, chewing, and digesting. "Gulp! Why Do We Cook…" discusses why people cook their food. Scientists describe how cooking might have played a major role in human evolution and assisted in the development of the human brain. Students will be fascinated with the creatures, such as the bearded lizard, used in this segment to test these controversial theories. "The Neuroscience of Taste," the most intriguing chapter, explains research being conducted to determine the science behind the sense of taste, why people favor certain flavors, and how their senses affect what foods they like or dislike. Young scientists will be drawn to the segment where the narrator is shown crickets and live worms cooked in a homemade corn tostada as well as some tricks performed as part of the neuroscience of taste. The final chapter profiles Nathan Myhrvold, former chief technology officer of Microsoft, and a team of chefs who are using advanced lab equipment to cook up new dishes. Science teachers can use this production as a novel introduction to units in physics, chemistry and biology.—Sheila Acosta, San Antonio Public Library, TX