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Netflix’s new ‘Salt Fat Acid Heat’ is unlike any other food show on TV - The Washington Post
"To put it bluntly: Most travel food shows are about white male discovery. And most home cooking shows are about white female domesticity. Nosrat gently rejects all of that.

“There is a really fine line between being the discoverer and being a curious traveler,” she said. Watching depictions of Persian food on TV, “I am very aware of the feeling of having something taken from you, repackaged, and not being given credit for your own tradition. And that’s something that I never want to do to somebody else.”

That means giving more credit to women, too. One of the extraordinary things about “Salt Fat Acid Heat” is how many women appear in the show. They are there as friends and cultural guides for Nosrat, or they’’re the faces of successful artisanal food businesses. Or they’re elderly home cooks, eager for the chance to reveal their secrets. When men do appear, they are often in the background, and only a few of them get a major speaking role.

“The bulk of all cooking has been done by women. And yet, in popular culture and in media, it’s very rarely that women are given credit for that — are honored in any way — and certainly it’s even more rare that home cooks are glorified or dignified or honored in any way,” said Nosrat. Grandmothers are an obvious choice: Not only is it a chance to show a demographic that has historically been ignored on TV, it is a way to get a true expert to show Nosrat what to do. “I feel like there’s something to learn from every single one of them,” she said.

“It was absolutely intentional,” that the show shows mostly women, and especially older women, said Nosrat. “There would be times where the producers would bring me a list of people” that was full of men, and she would tell them to go back to the drawing board. Eventually, “we all sort of got on the same page and understood that that was where this train was headed, to mix my metaphors.”"
2018  saminnosrat  salt  fat  acid  heat  cooking  food  gender  women  maurajudkis 
yesterday by robertogreco
Butyric acid | Podcast | Chemistry World
“If you’ve ever tasted American milk chocolate, especially Hershey’s, and you’re used to British or European chocolate, you’ll probably recall it has a distinctive tangy flavour. This is because the milk in Hershey’s chocolate is treated with butyric acid to make it last longer. Unlike in Britain, where dairy farms are close to chocolate factories, in America the source of milk can be thousands of miles away. During the advent of chocolate’s popularity, the early 20th century, there were limited refrigeration options and slower transport systems than today. This posed a problem – how to keep the milk fresh? The solution back then was to allow the milk to deteriorate, or sour, in a safe way before transportation.

“Around the 1930s, Milton S. Hershey, founder of The Hershey Company, pioneered the use of butyric acid to stabilise milk, causing it to undergo a process known as lipolysis. The full method is a trade secret, known simply as the ‘Hershey Process’. American chocolate fans are so used to the sour, cheesy taste that other chocolate manufacturers who don’t use the Hershey process actually add butyric acid to give their chocolate that distinctive, long-lasting tang - which lovers of sweet, creamy British chocolate describe as tasting like parmesan cheese or even baby sick.”
chocolate  hersheys  milkchocolate  milk  2018  canonical  acid  butyric  butyricacid  sour 
14 days ago by handcoding
A tethered niacin-derived pincer complex with a nickel-carbon bond in lactate racemase | Science
A tethered niacin-derived pincer complex with a nickel-carbon bond in lactate racemase
Benoît Desguin1, Tuo Zhang2, Patrice Soumillion3, Pascal Hols3, Jian Hu2,4,*, Robert P. Hausinger1,2,*1Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, MI 48824, USA.2Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI 48824, USA.3Institute of Life Sciences, Université Catholique de Louvain, B-1348 Louvain-la-Neuve, Belgium.4Department of Chemistry, Michigan State University, East Lansing, MI 48824, USA.↵*Corresponding author. E-mail: hujian1@msu.edu (JH); hausinge@msu.edu (RPH)
Nickel pincers as enzyme cofactors
Organometallic nickel complexes long synthesized in the laboratory exist naturally in enzymes as well. Desguin et al. determined the structure and metal-binding residues of the Ni-containing active site in bacterial lactate racemase (see the Perspective by Zamble). A dithiodinicotinic acid mononucleotide derivative cofactor binds Ni through sulfur and carbon bonds, resembling synthetic nickel pincer complexes. Genes encoding accessory proteins involved in the synthesis of this cofactor are widely distributed in other bacteria, suggesting its involvement in other enzymes.
Science, this issue p. 66; see also p. 35
Abstract
Lactic  acid  racemization  is  involved  in  lactate  metabolism  and  cell  wall  assembly  of  many  microorganisms.  racemase  (Lar)  requires  nickel_  but  the  nickel-binding  site  and  the  role  of  three  accessory  proteins  required  for  its  activation  remain  enigmatic.  We  combined  mass  spectrometry  and  x-ray  crystallography  to  show  that  Lar  from  Lactobacillus  plantarum  possesses  an  organometallic  nickel-containing  prosthetic  group.  A  nicotinic  acid  mononucleotide  derivative  is  tethered  to  Lys184  and  forms  tridentate  pincer  complex  that  coordinates  nickel  through  one  metal-carbon  and  two  metal-sulfur  bonds_  with  His200  as  another  ligand.  Although  similar  complexes  have  been  previously  synthesized_  there  was  no  prior  evidence  for  the  existence  of  pincer  cofactors  in  enzymes.  wide  distribution  of  the  accessory  proteins  without  Lar  suggests  that  it  may  play  role  in  other  enzymes.  from iphone
5 weeks ago by kbren
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