Yvonne Carts-Powell

Twofer of Summer Food Science: ice cream and hot sauce

In Science on July 1, 2014 at 7:16 am

All Hail July, indisputable summer in the Northern Hemisphere! Around these parts, summer means baseball at Fenway Park, home-grown tomatoes, kayaking, slowing down in the late afternoons for a cool beverage on the patio, and occasionally ice cream for breakfast. What could be better?

A couple years ago, I heard a surprisingly appetizing talk, sponsored by the American Chemical Society, about the foods available at ballgames. (The upshot? I started eating Fenway Franks while rooting for the Red Sox.)

Even if you aren’t a Red Sox fan, you might enjoy the ACS’s Youtube channel, Reactions. And what summer would be complete without ice cream and Sriracha? Take a gander at:
Ice Cream Science
and
The Chemistry of Sriracha

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