Name:________________________________________ Date:_________________________Period:__________ Close Reading Initial Observations Skim the reading and make some observations. What are some things you notice? Be prepared to share your observations. Vocabulary Note 4 words that are unfamiliar to you. Write them down and then write down you think they might mean based on the context. Be prepared to share words and what you think they mean. Word Possible Meaning 1. 2. 3. 4. Summaries and Reflections 1) Write a one sentence summary that captures the main point of each chunk. Do this first before the reflections. 2) Write a one sentence reflection about the section. Be prepared to share your summary. Chunk 1: Summary: This section is about… Reflection: I wonder… Chunk 2: Summary: This section is about… Reflection: I wonder…
8
Embed
mrlouie.weebly.com · Web viewMore specifically, many Indian recipes contain cayenne, the basis of curry powder that is in dishes like red curry, green curry, or massaman curry.
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Initial ObservationsSkim the reading and make some observations. What are some things you notice? Be prepared to share your observations.
VocabularyNote 4 words that are unfamiliar to you. Write them down and then write down you think they might mean based on the context. Be prepared to share words and what you think they mean.
Word Possible Meaning
1.
2.
3.
4.
Summaries and Reflections1) Write a one sentence summary that captures the main point of each chunk. Do this first before the reflections. 2) Write a one sentence reflection about the section. Be prepared to share your summary.
Text Dependent Questions1. What is responsible for the tastes and flavors that we experience in foods? Cite the paragraph(s) where you find the best evidence of this.
2. How does Western foods’ flavor profiles differ from Asian foods’ flavor profiles? Cite the paragraph(s) where you find the best evidence of this.
Scientists have figured out what makes Indian food so deliciousResearchers have data crunched 2,500 recipes and found the secret to their success.
By Roberto A. Ferdman March 3 (from http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/)
Indian food, with its hodgepodge of ingredients and intoxicating aromas, is coveted
around the world. The labor-intensive cuisine and its mix of spices is more often
than not a revelation for those who sit down to eat it for the first time. Heavy doses
of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar
palate. Together, they help form the pillars of what tastes so good to so many
people.
But behind the appeal of Indian food — what makes it so novel and so delicious —
is also a stranger and subtler truth. In a large new analysis of more than 2,000
popular recipes, data scientists have discovered perhaps the key reason why
Indian food tastes so unique: It does something radical with flavors, something
very different from what we tend to do in the United States and the rest of Western
culture. And it does it at the molecular level.
Before we go further, let's take a step back and consider what flavors are and how
they interact. If you were to hold a microscope to most Western dishes, you would
find an interesting but not all-too-surprising trend. Popular food pairings in this
part of the world combine ingredients that share like flavors, which food chemists
have broken down into their molecular parts — precise chemical compounds that,
when combined, give off a distinct taste.
Most of the compounds have scientific names, though one of the simpler
compounds is acetal, which, as the food chemist George Burdock has
written, is "refreshing, pleasant, and [has a] fruity-green odor," and can be found
in whiskey, apple juice, orange juice and raw beets. On average, there are just over
But the upshot should also be a thought that we might be approaching food from
the wrong angle. Combining ingredients with like flavors is a useful (and often
delicious) strategy, but it might be a somewhat misleading rule of thumb. Indian
cuisine, after all, is cherished globally, and yet hinges on a decidedly different
ingredient pairing logic.
Roberto A. Ferdman is a reporter for Wonkblog covering food, economics, immigration and other things. He was previously a staff writer at Quartz.
For more information on this topic, see these websites:http://www.nature.com/srep/2011/111215/srep00196/fig_tab/srep00196_F2.htmlhttp://www.scientificamerican.com/article/flavor-connection-taste-map-interactive/