Editor’s Note: A strip from Danielle Corsetto’s Girls with Slingshots reminded us of Ben’s inaugural post here at The Finch & Pea. Excerpt from post originally published 30 August 2012.
Adapted from “Girls with Slingshots #1882″ by Danielle Corsetto (All Rights Reserved – Adapted & Used with Permission)
Good food, sexy food is the result of passion and science. We talk a lot about passion in cooking, but passion alone can’t make a chocolate mousse cake. Passion can’t ensure efficient heat transfer, make proteins bind, crystallize molecules, or drive chemical reactions. There is science in your food, even if you don’t know how it got there.
I’m here to introduce you, the patrons of The Finch & Pea, to some delicious nosh, to stoke your passion for cooking, and to help you understand how cooking works.
Understanding the science behind a recipe – what the ingredients really are, how they interact with each other, how they change when you manipulate them – will make you a better cook, chef, and diner. When I go to write a cake recipe, knowing flour type composition, hydration ratios, chemical reactions of leavening agents, and methods for strengthen emulsions drastically affects the success of the recipe. Cooking isn’t just about passion. It’s about words you heard in chemistry and physics class. Words like heat conductivity, melting point, vaporization temperatures, phase transition, pressure effects on physical states, hygroscopic minerals, and density differentials all play an important role in almost every aspect of cooking.
Together we are going to explore the science behind everyday cooking. Why should you salt a steak an hour before cooking, but never right before? Why shouldn’t you use vanilla extract? How can baking soda ruin your cookies? How does granulated sugar “cook” your strawberries when poured over top?
Originally posted on Marie-Claire Shanahan’s personal blog, Boundary Vision, on 27 August 2014.
The submission deadline for provisional topics and titles is 10 September 2014.
Diving headlong into motherhood this year has meant less blogging (obvious to anyone who subscribes here…), but it has also made me think a lot more about the scientific life that I would hope for my new daughter and girls like her. Currently her research interests include ceiling fans, her toes, her soother, the dogs and the penguins at the Calgary Zoo. But should she be interested in pursuing science as a career, what would I want her to know? Continue reading
Nature has published a comment by William P. Hanage suggesting ways to inoculate oneself against the hype associated with the burgeoning field of microbiome studies. As Bethany Brookshire (aka, SciCurious) notes, these questions should be applied to any and all research, not just the microbiome.
1. Can experiments distinguish differences that matter?
2. Does the study show causation or just correlation?
3. What is the mechanism?
4. How much do experiments reflect reality?
5. Could anything else explain the results?
-paraphrased from William P. Hanage in Nature
The results of a small survey of graduate students and post-docs suggest that our research trainees don’t really know what research misconduct is below the level of flat-out fabrication.
However, we were dismayed that only 54 per cent gave a three to “knowingly selecting only those data that support a hypothesis” and 42 per cent to “deleting some data to make trends clearer”. The naivety is staggering. – Tim Birkhead & Tom Montgomerie
They also note that these individuals face considerable barriers to reporting misconduct when they believe it has occurred.
I recall the mandatory ethics class we took at Washington University in St. Louis. It was worthless. I recall spending a great deal of time talking about “salami science”. Salami science is the practice of parceling your work out into as many paper with as little unique content each as possible. This is bad behavior that games some of the systems used to evaluate researchers. It does not, however, corrupt the scientific results with inaccurate data and results.
While I received my training in proper, scientific conduct in my thesis lab, that is not a sustainable solution. The future of scientific investigation should not depend on the efforts of individual thesis mentors – they are simply too inconsistent. Ethics education is key to training in the proper implementation of the scientific method and should be central to all aspects of graduate training, including the development of quality courses that provide real training in ethics and identifying misconduct.
Representative Jackie Speier (CA, 14th District) has taken Science Magazine to task (PDF of full letter here) for their controversial cover and controversial response to criticism of that cover.
The July ll issue of Science Magazine featured a lurid cover photograph of transgender women in tight dresses and high heels with their heads cropped out of the frame.