A Cheesy Day!

The Cheeses ready to be tasted!

A Closer look at some of the cheeses.

My Cheese Map

My complete cheese map: I was a little nervous at this point!

A Cheesy Day!

       Today was cheese day! We had two guest speakers. One of the speakers was Amy Ruis from Art of the Table; the other was Barbara Jenness from the Dancing Goat Creamery. Amy introduced her specialty store which prides itself on selling specialty cheeses and wines not sold in the grocery store. Her friend, Barbara is the supplier of a lot of their cheeses and is also the supplier for various restaurants around town. Barbara gave us a lot of information on cheese making and the entire process of how cheese comes to our table.
       The first thing that Amy and Barbara introduced was about lactose intolerance. Amy wanted to assure us that even if some of us were lactose intolerant, we could still try the cheese. A lot of time lactose intolerant people can still have aged cheese because all the lactose is gone. Then Barbara went on to share her power point. The first point she made is that true cheese is made of milk, culture, rennet and salt. Cheese should not be named “genuine processed cheese food”. She was adamant about the fact that many of the cheeses we eat from the grocery are not genuine and natural.
        The most important part of the cheese, Barbara stated, is where the milk comes from. She says that the best cheese comes from milk that has not been sloshed around, and thus breaking the vital chemical bonds needed for cheese making. She also talked about rennet. This is a used in harder cheeses as a coagulant. Acid coagulated cheese also exists and usually makes up the softer cheeses. Culture is another element of cheese. She stressed that bacteria acidify the milk and create lactic acid. These bacteria are what give the cheese flavor and are not genetically modified. Other things can be used to acidify milk, including buttermilk, vinegar, and lemon juice. She said the most important things to keep in mind in terms of cheese making are temperature, time, and pH.
        Barbara also introduced us to a type of cheese I had never heard of before, raw milk cheeses. These cheeses have to be aged for 60 days by U.S. FDA health standards, because that is when the supposed “bad” bacteria is all dead. These cheeses taste the best because they contain the raw cultures and have been aged naturally. The flavors have had a chance to develop. She also introduced us to the idea of terrior. This literally means “of the earth”. Thus, what the animals eat comes through the milk.
        She also gave us some tips for making our own cheese at home. She said we will not be able to make cheese from simply going to buy milk at Meijer. This is because Meijer’s milk goes through a homogenization process which breaks up all the bonds that are vital for cheese making. So, we need to go find cream-line milk that is more old-fashioned. This is cheese that has not been homogenized so those chemical bonds are undisturbed. It was also interesting to learn that she names her cheeses after historical women. She is constantly inventing and creating new cheeses and she has the right to name them anything she wants! She also treats her goats very humanly. She has 35 goats and she keeps them on their natural cycle. Thus, these goats only produce milk 8 months out of the year. So, in the remaining months she relaxes and also makes cheese from cow’s milk, which she buys from a local farmer. Her take home message is to know your farmer. She tells people to know where they are getting their food from. The best way to change the economy and business practices for the better is not to start with the big corporations. It starts from the small farmer first and grows upward!


We also got the opportunity to taste test a variety of Barbara’s cheeses and some others sold at Art of the Table. We also got a “cheese map” to remind us of what each kind was like and so we could note our reactions. My reactions are as follows.

Dancing Goat Creamery’s Cream Cheese: Cow
When I smelled this cream cheese it smelled just like any other Philadelphia cream cheese. It smelled very fresh and appetizing. The texture was light and fluffy. However, the taste was much different than I expected. It was tangy, sour, and a bit lemony. It tasted like cream cheese at first, but had a tart after taste. In this case, I liked the store-bought cream cheese I have had much better.

Vermont Butter & Cheese Co’s Crème Fraiche: Cow
This cheese smelled like whipped cream. It was thicker looking than the previous cheese. It has a very short shelf life also. It tasted more like sour cream to me, but had the consistency of whipped cream. However, I liked it better than the previous cream cheese.

Cypress Grove Humbolt Fog: Goat
This cheese did not have a pleasant aroma. It smelled like rubber or cellophane. I learned that this is a mold ripened cheese that has thick skin and a mold added to it. It tasted like blue cheese to me. However, it had more of a chemical taste to me than normal blue cheese.

Capriole Mont St. Francis: Goat
This cheese smelled like rubber slightly. It also had the aroma of a sharp, Swiss cheese. It was more rich and pungent than the other cheese. It has a wrinkled rind and had almost a smoky taste. It was very sour, tart, and pungent.

Dancing Goat’s Effie Mills: Cow
This cheese smelled like a strong blue cheese. The feel of it was wet and spongy. It had a creamy consistency that I really liked. It was also more salty tasting and tasted more like blue cheese. It almost had a bit of a sweet quality to it. This was one of my favorite cheeses that I tried during this day.

Dancing Goat’s Merze Tate: Cow
This cheese had more of a chemical smell to it. The smell almost reminded me of a pool. Barbara stated that this cheese was a very young cheese and that the longer we let it age, the softer it will become. This was a more milk tasting cheese and really just tasted like mozzarella with a slight kick. I liked this one because it was a more tame cheese!

Berthaut Epoisses: Cow- France
This was a cheese with an orange rind. It had an absolutely awful smell to it! It almost smelled like ammonia. I did not like the taste of this cheese at all. I could barely even stand having a morsel of it on my tongue. It almost tasted burnt. It reminded me of eating food that had gone bad. I do not need to try this one again!

Alpine cheese
This cheese was not on our map, but was simply a cheese Barbara had created. It smelled like Swiss cheese and had been aged for 6 months. It was strong tasting and tasted identical to Swiss cheese. However, it was sharper and saltier; almost having a metallic taste to it.

Castellano: Sheep-Spain
This cheese had more of a parmesan smell to it. It is made of sheep’s milk and was a lot less sour. It had a softer taste and almost tasted like parmesan. It did not have as much of an after taste as the others! I really liked this one.

Isle of Mull: Cow-Britain
This cheese smelled more like a sharp parmesan. Amy explained it as a basic, English cheddar. It was more sharp and pungent, with a large salty taste. Although it seemed to have more of a deep, cheddar cheese taste.

Roth Kase Buttermilk Blue: Cow
This cheese smelled like blue cheese crumbles I would put on a salad. This was one of my favorite cheeses f the day. It was very creamy and sharp. It was extremely potent and had a deep blue cheese taste. However, I could see myself putting crumbles of this on a salad with some walnuts and cranberries!

Cashel Blue: Cow-Ireland
This cheese smelled like a wet cow! The smell was very un-appetizing. The taste was also not very appetizing. It tasted kind of like a band-aid. At first it was not bad, but the after taste was very sour. It almost tasted as if I was eating an old shoe!

Overall, a very interesting day with a lot of insight into the world of cheese making! However, I did not really take a liking to many of the cheeses. Many of them were a bit to sharp, sour, and potent for my liking! So, I don’t believe I will be taking Barbara up on her offer to learn to art of cheese making, but I have to give credit to those who have taken it on! It sounds like hard work and takes a lot of dedication! However, maybe with some more exposure to these rare cheeses, I will grow to like them just a little bit more!

Cheese Pre-Class Homework

Can you think of why salt is added to cheese?
      Salt can be added to cheese in order to preserve the curds for long periods of time. It probably can also be added to give it more flavor and help to solidify all the flavors in the cheese.

What is rennet?
       This was discovered by first someone figuring out that the most active portion of the young animal’s stomach to cause curdling was the abomasum. This part of the stomach was especially active in young calves. So, the abomasum was cut into strips and salted and dried. A small piece would be added to the curd so that the milk could be turned into curds and whey. This came to be known as rennen, which means to run together or to coagulate. This is used in the cheese making process in order to help the cheese to form and take its shape. It is an enzyme that produces a harder, more formed curd.

How long does it take to age cheese?
      Cheese can age for a wide variety of time. Cheese such as swiss cheese ages for about 6 months, but some cheese age for even a number of years. The aging process, also known as the ripening process, can range anywhere from a few days to several years. The longer the cheese ages, the longer the enzymes work and the more potent and intense the cheese flavor.

List the aromas your nose is able to identify in cheddar cheese:
- Pungent
- Buttery
- Sweet
- Creamy
- Blue cheese

Spicing it up!

Ingredients for the Chili and Salsa!

Carla is not a fan of cilantro...

Cooking the Vegetables

The finished product!

      Today was a rather spicy day in our class! We tried out various kinds of chili and salsa. We started out talking about the capsaicin molecule. It is actually partially soluble in water, but quite a bit less than other molecules. Milk is definitely the best way to get rid of the spicy smell of capsaicin along with bread and yogurt. I was a little nervous about making the different kinds of chili because I am not a very big fan of spicy food. However, I was surprised by how much I liked the various chilis and salsa even though they had a little bit of a kick!
      The first type of chili that I tried was our own. It included chili beans, diced-canned tomatoes, garlic, onion, green pepper, oregano, chili powder, and cumin. We decided not to go off of a recipe for our chili, but simply sort of throw it together. Carla Miller and I had made a chili similar to this one earlier in the week, so we decided to model this chili in the same way. At first our chili was a little bland and needed more of a chili taste. So, we decided to add more chili powder. After trying it a second time we decided to add more cumin and also let the chili simmer for a bit longer in order to let the spices sink in. This is what did the trick! The chili tasted much better after letting it simmer! Everyone seemed to really enjoy our chili! It tasted just slightly spicy, with a bit of the chili flavoring from the powder. The oregano also added a bit of an earthy quality and the vegetables added to the chunky texture. The chili was nice and warm, having a nice blend of onion and green pepper flavors. We had a lot of visitors to our station, as people really seemed to enjoy our chili!
      I also really liked one of the other group’s salsas. This was a really fresh tasting salsa with a lot of green peppers and onions. I also liked it because it was not extremely spicy and had a lot of cilantro. The cilantro really gave it that fresh, crisp taste and made the salsa very refreshing. I also really enjoyed one of the other group’s chili. This was a spicier chili and had a lot of black pepper and chipotle spices in it. It had quite a kick to it, but I was surprised by how well I tolerated the spice. It had a very different taste to it which I think was because of the chipotle spices. They also had various types of beans in the chili which added to the hearty taste. The various other salsas and chili’s were also pleasant, but many of them were a little too spicy for my liking. However, today has shown me that I shouldn’t rule out all spicy foods. There may, in fact, be quite a few that I really like!

The Hottest Peppers on Earth!

Tezpur: 855,000 SHU's

Dorset Naga: 855,000 SHU's

Bhut Jolokia: 1,001,304 SHU's

Chili and Salsa Pre-Class Homework

1. To what family does capsaicin belong?
      Capsaicin belongs to the vanilloid family of molecules.

2. How is capsaicin different from the other molecules in its family?
      This molecule is different from others in its family in that it has the highest moleculer weight and its side chain contains a polar amid (NHCO) group. This makes the molecules have a very low volatility and also makes it completely odorless.

3. Why is drinking water not useful for reducing the burning sensation from eating a chili or food that contains chili? If you feel “hotness” in your mouth, what should you drink? and why?
      This is because capsaicin is insoluble in cold water. Simply drinking water is not going to dissolve the molecules on your tongue, so the burning sensation will continue. If you feel hotness you should drink milk. This is because milk contains casein, with is a fat-loving substance that is able to surround the fatty capsaicin molecule and wash it away off your tongue.

4. What is a Scoville Unit?
      This is a unit used to determine the heat level of a wide variety of chilis. In this test, humans taste a chili sample and evaluate how many parts of sugar water it takes in order to neutralize the heat of the chili so that its pungent taste is no longer noticeable. This dilution is called the Scoville Heat Unit. The number means the higher the unit, the hotter the pepper.

5. Look up the 3 hottest chili’s according to their Scoville index. Google the names of these chili’s and see if you can find a picture of these chili’s to post on your blog (you may find some in the chili glossary at the above site)

Bhut Jolokia: 1,001,304 SHU’s

see above.

Dorset Naga: 855,000 SHU’s

see above.

Tezpur: 855,000 SHU’s
see above.

6. Capsinoids are considered less pungent than capsaicinoids. Look up the term “pungent”. What does it mean?
Site used: http://www.merriam-webster.com/dictionary/pungent
       Pungent means “sharply painful”. It also means having a sharp or irritating sensation or an intense flavor or odor.

7. Although you can buy creams containing capsaicin, how effective are they at controlling pain according to this article?
      According to this article, adding capsaicin to creams has a moderate to poor effect on chronic pain.

8. In table 1, what is the difference in the structure between capsaicin and dihydrocapsaicin? What is the difference in the structure between capsaicin and homocapsaicin?
      The difference between capsaicin and dihydrocapsaicin is that capsaicin has an extra double bond in its hydrogen chain. This means it has 27 hydrogen instead of 29 hydrogen like dihydrocapsaicin. The difference between capsaicin and homocapsaicin is that they are mirror images of each other. Homocapsaicin has a carbon group sticking downward at the end of the long chain, whereas capsaicin has it sticking upward. There is also a difference in that homocapsaicin has 29 hydrogens while capsaicin only has 27.

9. Why is capsaicin considered a “double-edged sword” ? (see section 2.2-cancer prevention).
      Capsaicin is considered a “double-edged sword” because it has both carcinogenic and chemopreventive properties. This means that although there has been evidence of anticancer activity with capsaicin, there has also been contradictory data on this molecule. There may also be evidence that capsaicin has tumor-promoting qualities.

10. How is capsaicin related to weight-loss according to section 2.3-weight reduction?
      There is evidence that capsaicin inhibits obesity by enhancing ones energy expenditure and also reducing body fat accumulation in animal experiments and clinical studies. Sweet peppers are also able to increase the body temperature and oxygen consumption which could reduce body weight and promote the oxidation of fat. However, because of potentially harmful side effects the clinical application of this molecule is limited.

Aromas at Woodland Mall

Reactions to the Bread!

     I was very happy with the way our Focaccia bread turned out. I have taste many other Focaccia breads before so I was hoping that it would turn out similar to one of those types of bread. Our bread was actually my favorite one of the day. I was crispy and the hint of olive oil really added a lot of flavor. My second favorite bread was the potato bread that one group made. The texture of the bread was very hearty and sweet. It tasted a bit like sour dough bread, but with not as much of a kick. I also really liked the whole wheat bread that one group made. This was extremely hearty and had a fantastic texture. It also tasted a little bit sweet. Overall, though I really liked the texture and olive oil taste of our Focaccia bread.

Tuesday January 18, 2011: Aroma Marketing at Woodland Mall

The following is my reactions after our day at the mall. I chose to simply answer all the questions based on the stores that I entered.

Food Court
     The first smell that I was overwhelmed with upon entering the mall was the food court. When I opened the doors of Woodland Mall, I was overcome by a mix of food smells. The smells of fried food, pretzels, and grilling meat filled the air. It was definitely a pleasant smell and made my mouth water.

American Eagle
     There was a pleasant smell when entering this store. It was not an overwhelming smell, but rather a smell of light cologne or perfume. The smell was rather gender neutral. It simply smelled like fresh, new clothes. The smell was directly related to the stores in that it smelled like new, fresh clothes. I did not really find this type of aroma in other stores. The aroma seemed to be unique to this particular store. The aroma seemed to be uniform throughout the store. However, it was a little more potent at the entrance to the store but that is most likely because I had gotten used to it by the back of the store. When we asked an employee about the scent, she said they often spray their clothes with perfume in order to make the store smell as it does. The music playing was a light rock type that was simply playing lightly in the background. It did not seem to overwhelm the shopper and was merely adding to the shopping experience. The store also appealed to my senses in that it was well lit and extremely organized. Since the store was free of clutter and the clothes were perfectly displayed, the store was extremely pleasing to the eye. I was much more likely to look around and buy something because of the open layout of the store.

Buckle
     This store was laid out very similarly to American Eagle. There was not a distinct smell when I entered this store. There did not seem to be different aromas as I moved throughout the store either. However, there was relaxed rock music playing. Again, the music was not overwhelming it was simply in the background. The store also appealed to my senses in that it was very well lit and extremely organized. An employee stated that they had just replaced the carpet which looked very appealing. Some other parts of the store that related back to the videos was how the outfits were displayed. There were many complete outfits hanging throughout the store. This entices the buyer to not only buy a certain item; it draws the consumer to buy the entire outfit. Since the outfits are so nicely put together, the buyer feels inclined to buy all the pieces.

Charlotte Russe
     This store was extremely pleasing to the eye. There was not a distinct smell upon entering this store. The main marketing involved in this store was the eye appeal. The music was again just a light background melody. The store was also very free of clutter and really highlighted the clothes. The lights seemed to shine right on the clothes and there were a lot of mannequin displays. The store seemed to really show off the clothes and highlight the outfits on display.

Yankee Doodle Candle Company
      The smell of this store was extremely pleasant, but was rather overwhelming. Upon entering the store I smelled a mixture of apple and cinnamon. However, as I walked over to different types of candles The store was also playing Blink 182 music throughout the entire time I was at the store, which was rather surprising to me considering the type of store it was. The store was also visually pleasing because it was completely organized by color. Not only did the candles smell delicious, they were lovely colors as well. The store was also rather simple as if to simply highlight the candles. The store in it of itself was extremely bland as if it did not want to detract from the product.

Victoria’s Secret
     This store had simply a light smell to it, almost like a mild baby powder smell. This aroma was most likely contributed to by the cosmetic and lotion sections of the store. This aroma was a little more intense at the beginning of the store, but seemed to dissipate as we moved throughout the store. However, the main attraction of this store was the visual aspect. When we entered we were overwhelmed by neon colored clothing organized by color. The colors seemed to almost blind us as we walked in and attracted us to every corner of the store. There were also large posters of women in lingerie which also entices the buyer inside. The clothes themselves were not that extravagant, but the colors were outrageously vibrant. The music even added to the experience. There was loud, “girl-power” type music playing throughout our entire time at the store.

Williams-Sonoma
     This store also had a very distinct, pleasant aroma upon entering. It smelled like someone was cooking. It resembled the smell of spices and fresh vegetables. However, we seemed to get used to the aroma right away and it seemed to dissipate as we moved throughout the store. We walked up to the middle of the store to find an employee making an onion dish on the stove. She said they are required to make a dish on the stove each day and often have samples for consumers to taste. She stated that Williams-Sonoma was “Big on the Senses”. The music in this store was extremely soothing and was only playing lightly in the background. The store was also visually appealing. All the cookware was shiny and looked extremely new. There was also crystal displayed in elaborate cabinetry. The products were also arranged in such a way that one would have all they needed for one recipe in one spot. For example, all the ingredients for making popcorn were displayed in one area. This made shopping efficient and easy for the customer.

Tradehome
     This was a shoe store and upon entering the store, I was overcome with the smell of leather. This is contributed to because of the leather from the various types of shoes. This smell was fairly strong and seemed to linger throughout the store. However, this store was not as visually pleasing. The store looked more cluttered and shoes were covering every surface of the walls. This store did not try to draw the consumer in with flashy colors or elaborate displays. It seemed more practical and conducive to simply displaying shoes. However, there were big, yellow sales tags on some of the shoes that make it easy for consumers to recognize the deals. There was also very quiet music playing in the background.

The Body Shop
     This store had the most pleasant aroma of all the stores I entered today. I very much expected this store to smell as it did because it is a cosmetic store. It smelled like fresh fruits and vanilla combined. The smell was very feminine and is obviously because of the various types of lotion and body sprays in the store. It seemed that each place I turned to had a different fruity smell to it. The store also appealed to vision by being perfectly organized. All the lotions were perfectly arranged and stacked. The products were all organized by color and seemed to all fit together like a puzzle. In terms of the senses, this was my favorite store I entered during the day.

Hollister
     The smell of this store was extremely overwhelming. I could smell the store from several steps away from the entrance. It smelled like men’s cologne and was completely overpowering. The smell seemed to linger throughout the entire store and was inescapable. The music was also extremely loud. It seemed to be the loudest music we encountered in any store during the day. The entire store was not very appealing to my senses. It did not make me want to buy anything. The atmosphere was almost suffocating and the lighting was extremely dark. I found it difficult to read my notes and did not really focus at all on the clothes. It seemed that they were selling the name brand and the idea of the clothes rather than the actually clothes. The clothes were extremely secondary and in fact not even that exciting. The idea and the smells seemed to most significantly attract the people to the store.

     After also visiting Pac Sun, Forever 21, Banana Republic, and Aeropostale I was able to see a lot of themes. It seemed that the clothing stores had more aromas of perfumes and colognes, whereas the food and cosmetics stores more resembled their products. Also, almost all of the stores seemed to play light rock music. The music was usually not overpowering, but simply acted as a background sound. I was surprised that about half of the stores seemed to have no distinct smell. Surprisingly, many of the female stores seemed to lack a smell, as opposed to the unisex stores which seemed to have the smell of perfume and cologne.

     Also, I notice that the overall mall seemed very conducive to buying. There were high ceilings that almost looked majestic. It was very open and airy and gives the consumer an almost futuristic feel. I also noticed that the jewelry stores were all at the center of the mall. They all also seemed to be right near each other. This may be because this makes the jewelry stores less prone to theft and also to encourage healthy competition. I think that stores having pleasant smells do encourage people to buy stuff. I think that if there are more pleasant smells people will be more enticed to enter and thus also buy something. I think that it also provides a more pleasant and enjoyable atmosphere for the consumer. However, if the scent is overpowering, it can be bad for business. For me, a store like Hollister was too much and I couldn’t wait to leave!

Aroma Marketing Pre-Class Homework

What role do aromas play in advertising? Fast food restaurants have been accused of additional aroma enhancers to their products and to their exhaust systems so that they can be smelled for miles around. Bakeries have aromas associated with them, though some bake items throughout the day so that the smell lingers. Other stores are using aromas as marketing or to influence customer behavior. What do you think? Is this effective?
       I think that stores do use aromas in order to influence marketing and customer behavior. I believe that it is rather effective. For example, I do not think that stores such as The Body Shop or Bath and Body Works would get the business they do if they did not lure customers there with their fresh smells. Also, stores such as Hollister and Abercrombie entice people through their doors because of the poignant smells of cologne. Our noses are attracted to these smells and thus we find ourselves at these establishments. I think that it is effective in getting people through the doors of stores and thus causes people to purchase merchandise.

Were you aware of this type of marketing? Is it effective? Is this ethical?
       I am aware of this type of marketing. I believe that it is effective as a marketing tool. I think that it is ethical. Although it may seem manipulative I think that marketing, as a business, has the right to play on the sense of smell. Just like commercials use propaganda like beautiful people and extravagant vacations to sell their products, stores have the right to entice people through the sense of smell. However, I was not aware that there was so much emphasis on this side of marketing. There is a much wider away of information on this topic than I previously thought.

How does the sense of smell work?
      Each time we inhale, air comes up through the nostrils and flows over the bony turbinates which contain millions of olfactory receptor neurons. This is what is known as the olfactory epithelium. There are cilia on the olfactory neurons that contain specialized proteins. These proteins bind odorants, which are specific molecules. When there is the right interaction between these odorant molecules and the receptors, a structural change takes place. This change sends an electrical signal to the brain which the brain interprets as smell.

What is smell loss and what happens when you lose it?
       Smell loss is also known as Anosmia and is the complete loss of the sense of smell. If smell is lost, it can have a profound loss on the person’s quality of life. Loss of the sense of smell not only effects the olfactory system, if effects memories and feelings as well. Smell enhances the world around each and every one of us and a loss of smell would take a lot of the excitement and vibrancy out of life.

What do its authors say about the ethical considerations of scents in marketing?
       The author infers that there are ethical considerations that need to be strongly considered in terms of scents in marketing. One of the ethical considerations is the idea that retailers are influencing consumer behavior without the consumer’s knowledge and recognition. Also, researchers are using covert persuasion to influence purchasing, which the author does not consider to be right. Another ethical consideration is providing marketing stimuli to scent marketers in order for consumers to be unknowingly persuaded. The author also brings up the issue of scent marketers making claims regarding their scent products that may lead the retailers to purchase products that do not in fact provide the promotion results. Finally, the author concludes that scent marketers should not provide marketing stimuli to retailers that persuade the consumer without their knowledge. The author states that these ethical considerations must be taken into account because scent marketing has an effect on society, organizations, and the individual. This shows that it is not simply the consumer being affected by this marketing it is the retail seller as well. This is an all-encompassing issue that is a much larger industry than I ever thought.

“Senses and Shopping”:

Describe one example in which marketers ―created new solutions for busy lifestyles. What do they appeal to in people?
      Marketers appeal to people with busy lifestyles by exciting their senses. They create displays that really “put on a show of the senses” for customers. They create something that is going to draw the people in and give them a very sensory experience. When consumers are busy and on the go, they are going to be drawn to whatever is flashiest and the most appealing. They are not going to waste their time on something mediocre. This marketing style of playing on the senses is effective for drawing in the consumer and bringing them to a particular retail store before any others.

How might the Grand Bazaar in Istanbul serve as a model for modern shopping malls? How does the retail chain Lush build on markets like the Grand Bazaar?
       The Grand Bazaar serves as a model because it is an open air market. It greatly appears to the senses. The products are displayed in their natural form and since the market is open, all the aromas can easily fill the air and entice prospective buyers. Everything looks vibrant, natural, and fresh at these markets, which consumes a prospective customer’s senses. The Grand Bazaar does not package all their products like in American stores. The venders put their products out on display so that consumers can experience the full extent of what each product has to offer. Lush builds on this idea because it has decided to display all its cosmetics just like food. The company has decided to not package its cosmetics like other retail chains. It displays them just as food would be displayed. The products look natural and even scrumptious. The idea is to make them look natural and actually “good enough to eat” in order to appeal to all the peoples’ senses. This strategy has proven incredibly effective for this company.

How can stores specifically target men or women with music and aromas? Pay attention in particular to this segment, as you will need to reflect on it in class on Tuesday.
       In the video, a professor at Washington State University did a research study on the effect of aroma on gender and how it influences retail buying. He concluded that a smell such as vanilla is much more attractive to women and would entice them more to buy a certain item. He also placed a more masculine smell; a spicier smell in a male clothing stores. The results showed that this store’s profits went up by about 350% with the smell present. This shows that certain aromas and music as well, can appeal to either men or women. Music and smells can definitely target men or women and entice them to buy products, without the consumer’s knowledge of the smell or music’s presence.

Finally watch Episode 2 Part 4.

Discuss the use of space to encourage people to slow down, see the whole store, and to keep them inside to buy things.
       There are various elements of space that are used to encourage people to slow down and see the whole store. Displays in retail stores are set up so that you can move around and browse from rack to rack. Also, color is often used on certain walls in order to draw people into the back of the room or upstairs. In addition, not only is the stores itself enticing, but the entire mall. Some malls have been designed in such a way that people think it is majestic and marvelous. They want to stay there and also buy something there, just to be a part of it. Also, malls and other shopping places have removed clocks so that you don’t know what time it is. They want you to get lost in the shopping experience and feel like you never have to leave. Also, some malls have provided other forms of entertainment such as amusement parks, dancing, and even wedding chapels. This is to give you the idea that you could actually live in this place and just shop forever. This is all to keep you at the retail establishment and most of all keep you buying!


Episode 1 Pt. 1: manipulation in a supermarket; how do we shop; experiments in a supermarket; does a shopping list keep you from buying impulse items?; cabinet castaways--whale meat; role of brands
       I was very surprised by this video clip. It appears that having a shopping list actually backfires and we actually end up spending more money. People with a list usually spend more time in the supermarket and also end up rewarding themselves by buying something extra once they have finished their list. I was very surprised by this as I am an avid list maker for the store and thought I was making the best use of my time and money. I will be much more aware of my supermarket buying next time I enter Meijer with my supposed money-saving list!

What's Baking on Wealthy Street?

Commercial Yeast

Bread and Pastries from Wealthy Street Bakery

Yeast and Water: the beginning of the dough making

Kneading the dough

More Kneading

Introduction to Wealthy Street

     Today we had a guest speaker from Wealthy Street Bakery. She gave us some background on the history of the bakery. She said the bakery uses no artificial flavorings or preservatives. Their goods are all natural and baked in a stone oven. They claim that their bread is more European influenced. She told us that there are two major types of yeast used by their bakery. The first is commercial yeast. This is the most common type and helps the bread to rise more powerfully. This type of yeast can be used in a wide variety of bread. The second type of yeast is wild yeast used in sourdough. They use a sourdough starter to make this type of dough which they keep active by feeding it twice a day. She said that sourdough can be very different depending on where you come from. For example, sourdough in San Francisco is very sour compared to other parts of the country.
     She also gave us some information on how they bake the dough. Loaves of bread have to be sliced on the top so that they don’t “explode” while baking. The bakery also hand rolls all their bread. She told us that the kneading process allows for gluten to be formed, which is the protein bread. This gluten in the bread gives it its structure. I was interested to learn that higher protein bread will make the bread chewier. High protein gluten is used in things such as bagels to give them that chewy texture. It was also interesting to learn that it is much harder to get something like whole wheat breads to rise.
     The speaker also told us a little about different types of pastries baked on Wealthy Street. She said that all of their pastries are yeast made. The croissant is yeast dough made with a lot of butter. The Danish has dough that has more egg and sugar in it. All of the pastries they make at the bakery originated in Vienna. She also told us a bit about rye bread. She said that it used to be more popular than it is currently. Rye flour does not taste very good with commercial yeast and thus is more difficult to make.

Time to Taste Test!

After the introduction to bread baking we had the chance to try some of the bread from Wealthy Street! My reactions are as follows.

1. Whole Grain Health Bread

     a. When looking at the appearance of this bread it had a lot of nuts in it. It was a medium brown color with a harder, darker crust. It looked like it had a lot of granules in it and was extremely textured. The texture of it was coarser and crunchy. It was not quite as smooth as the other types of bread. There was not a very significant aroma; however the aroma was heavier and deeper than the others. It almost smelled more rustic. The density of this bread was greater than the others. When eating it the bread it felt more dense and heartier. It seemed to fill me up more than the others. Finally, the flavor was rather unique. I actually liked this bread the best! It had a bit of a nutty flavor to it and seemed very filling and hearty. It seemed to have the most flavor of a lot of different grains.

2. French Bread

     a. This bread was very pleasing to the eye. Its color was a cream, almost yellow in appearance. It had a darker crust and had a lot of holes in it. The texture was very smooth and porous. When tasting it the texture was cool and light. The aroma was very fresh. It smelled as if it had just come out of the oven. The density was far less than the previous bread. It was much more light and airy. The flavor was much sweeter than the sourdough and was not as hearty as the health bread. The flavor was pure tasting bread with just a hint of sweetness.

3. Sourdough Bread

      a. The appearance of this bread was a little darker. The crust, however, was lighter than the French bread. The texture of the bread was smooth like the French bread. However, it was not as porous as the French bread. This bread was also only slightly dense. It was light and airy like the French bread. The flavor of it was quite different than what I expected. It was not as sour as I expected. It almost tasted just like French bread with simply a hint of sour.

Making a Loaf!

       The recipe that my partner and I decided to make was for Focaccia bread. Focaccia bread is one of my favorite types of bread, so I was excited to see how it is made. As I kneaded the bread it became more pliable and elastic. What had first started out as a lump of liquid and flour was quickly becoming soft and stretchy dough. As I kneaded the bread further it began to take on the consistency of bread more and more. The experience of baking bread was very exciting. I loved being able to see all the steps that go into making bread what it is. It is amazing to me that what simply starts out as a lump of ingredients, has become a delectable treat! My favorite part was kneading the bread and then spreading it on the baking sheet. It was fun to be able to watch the dough rise before baking. When I pulled the bread out of the oven, I was delighted to see the final product. It was a great sense of accomplishment to see that I had carried the recipe through correctly and soon will get to enjoy my creation! I think that using mass instead of volume would be better suited to bread because one could be far more exact. I was surprised by how precise the process had to be in order for the consistency of the bread to come out right. I think that mass would be better suited for the dry ingredients needed in the bread.

Bread Pre-Class Homework

1. What is yeast? What are the different types of yeast available?

Yeast is a single-celled fungus that has around 160 species. There are different kinds of yeast all around us in our everyday world. However, most of us are familiar with the mass-produced forms of yeast. There are four large categories of yeast used in cooking. These include Baker’s Yeast, Nutritional Yeast, Brewer’s Yeast, and Distiller’s and Wine Yeast.


2. What is the function of yeast in bread?

Yeast allows bread to rise. When bread bakes, yeast ferments the available sugars that are in the flour and added sugar. Because of this carbon dioxide gas cannot escape because the dough is elastic and stretchable. Because of this expanding gas, the dough inflates and thus rises.


3. Why do you have to add sugar to the yeast?

The fungus, which is yeast has a sweet tooth. The favorite food of yeast is sugar in the form of sucrose, fructose, glucose, or maltose. Yeast ferments the sugars that are available to create carbon dioxide gas and thus make the bread elastic and stretchable which allows it to rise. Without sugar, yeast cannot accomplish its purpose of making bread rise.


4. Why do you knead bread dough?

Site Used: http://www.wisegeek.com/why-do-you-need-to-knead-bread-dough.htm

A major important part of bread making that takes place during the kneading process gluten develops. Gluten forms as the dough is moistened and stirred and gains strength when kneading happens. Gluten is the binding agent for the dough that allows the loaf to have a cohesive texture and keeps it from falling apart. Thus, kneading also allows for the texture of bread to take form and to strengthen the bread.


5. What chemical reaction causes the elastic bread dough to form?

The chemical reaction that takes place is alcoholic fermentation. This process produces carbon dioxide and ethyl alcohol. These end products are released by the yeast cells into the liquid of the dough. When yeast ferments these sugars the carbon dioxide and other gases cannot escape and the dough becomes elastic and stretchable. Because of this expanding gas, the dough inflates and rises.


6. What is gluten? What happens if your body can't digest gluten?

Site Used: http://www.wisegeek.com/what-is-gluten.htm

Site used: http://www.mayoclinic.com/health/celiac-disease/DS00319

Gluten is a type of protein that is found in wheat, barley, and rye. It allows bread to keep its form and texture and keeps it from falling apart. It helps to make bread more elastic and provides it with a chewy texture. It is also useful in keeping the gases released during fermentation in the dough so the bread is able to rise. It also makes bread able to be absorbent so it can soap up broths.

If the body cannot digest gluten, as is the case in celiac disease, those people must avoid foods with gluten completely. If these people were to consume gluten they could end up with severe abdominal pain and diarrhea. Experts are not aware what exactly causes this disease but it results in damage to the microvillus of the intestines. This malabsorption of nutrients could also cause vitamin deficiency that could deprive the brain, nervous system, bones, liver, and other vital organs. There is no cure for this disease; however, proper diet management can yield adequate management of this disorder.


7. What is sourdough bread? What is a sourdough starter, and why is it necessary?

Sourdough bread is a type of dough that contains lactobacillus culture and is used in combination with yeasts. It is different from yeast-based breads because it produces a tangy or sour taste because of the lactic acid produced by the lactobacillus culture. A sourdough starter is a batch of bread dough that is from a previous batch of dough that has already been fermented. It is used when making a current batch of dough to give the new batch flavor. Because this dough has already fermented, it is used in subsequent dough batches for that full sourdough flavor.


8. What is responsible for the flavor, texture, and leavening differences in: injera, pita, nan, etc. (or your favorite type of bread)?





Injera:http://en.wikipedia.org/wiki/Injera
This type of bread is a yeast-risen flat bread that has a unique, spongy texture. Teff flour, made from iron-rich teff grain is used to make this bread. The teff flour is mixed with water and then allowed to ferment for many days. This is in combination with a sourdough starter. This sourdough starter gives it a mild, sour taste.


Pita: http://en.wikipedia.org/wiki/Pita

This is a very thin, pocket bread that is created by steam which puffs up the dough. When it cools and flattens, a pocket is left in the middle portion. This type of bread does not have a particular flavor and is usually always eaten with varying type of meat and hummus.


Naan: http://en.wikipedia.org/wiki/Nan_Bread

This is a type of leavened, oven-baked flatbread. It is one of the most popular Indian breads. It is cooked in a tandoor, which is a clay oven. Sometimes, baking powder is substituted for the yeast. Milk or yogurt may also be used to give naan some thickness and volume. It is usually served hot with butter or other foods stuffed inside.

Chocolate!!!

     The first activity we did on this day was a quiz on the history and background of chocolate. My group scored 9 out of 10, which I was fairly satisfied with considering it proved a rather difficult quiz for us! I realized there was a lot more to chocolate than I originally thought! It is quite a complex food. The second activity was called the Chocolate Chain. This was a lesson in the economics of the chocolate business and gave some insight into how the royalties from selling chocolate is distributed. This activity was rather confusing for me at first. Each member of our group was assigned a job in the chain of chocolate distribution. I was assigned the position as a manager of the Godiva Luxury chocolate company. I was supposed to be responsible for the distribution, transport, and packaging of the chocolate. We were each to argue why we believed we should receive the majority of the profits from a $2.00 candy bar.

     This was a very eye-opening activity. Our group felt very torn because we felt that the farmer of the beans should have received more of the profits because of the time and labor he or she would have to put into the growing. However, we decided that the Godiva distributor should receive the majority of the profits because of the high overhead fees he or she would have. This really got me thinking about where my food comes from and how business dealings are all about money and not always fair. Next time I buy some chocolate at the store I will definitely think more seriously about where my food was made and the time, labor, and money that went into it.

      The third activity of the day was called the art of tasting chocolate. This was a very interesting activity. We watched a video that outlined an alternative way of tasting chocolate. This tasting is more than just sticking chocolate in ones mouth and gulping it down. It involves savoring and truly enjoying all the flavor of the chocolate. We were instructed to pay attention to the look, fragrance, touch, taste, and feel of the chocolate. The chocolate I brought was Hershey’s Special Dark Chocolate. I stuck the chocolate on my tongue and felt the cool of it as it melted. Because I took the time to really let it cool on my tongue it allowed me to taste all the rich and fruity flavors of the chocolate which I could have previously missed. The chocolate I brought with me was truly delicious and rich, with the slightest hint of a bitter taste.

      The final activity was to find the best tasting chocolate. I went around tasting all the different chocolate pieces that people had brought into class. I evaluated the various chocolates based on their look, fragrance, touch, taste, and feel. We then got into groups and ranked our top five choices. The top ranked chocolate was Hershey’s Symphony Milk Chocolate. I have recorded my comments on my top three favorites below.
My first favorite was also the class favorite, Hershey’s Symphony Milk Chocolate. It looked a medium brown color and was smooth and in perfectly even squares. It smelled like any other milk chocolate, there was not a lot of significance to the smell. The touch was smooth beneath my fingers and the edges had been cut perfectly straight. The taste was extremely creamy. It was very milky, more than usual milk chocolate. I loved it because it had the extra creamy feature to it. The feel of it was extremely smooth like silk. It was unlike any other milk chocolate that I had ever tasted.

     The second chocolate that I really liked was the Dairy brand very Nutty Milk Almond chocolate. The look of it was not extremely attractive. The edges were jagged and there were chunks of almond sticking out of the chocolate. The fragrance smelled like milk chocolate with a slightly nutty flavor to it. The touch was rougher than the previous chocolate because of the nutty component. However, the taste was delectable. There was the taste of extremely milky chocolate with a hint of almond. The taste was richer than the previous milk chocolate, almost more like dark chocolate. I really enjoyed the almost taste the most. The feel was very creamy again, but with a slight crisp crunch. The combination of textures made this chocolate extremely enjoyable.

     The third chocolate that I really enjoyed was the large Toblerone. The look of it, first, was very appealing. It came in perfectly formed pyramid shapes. It was a dark brown color with pieces of nougat appearing on the surface. The fragrance smelled of milk chocolate, with a hint of nut. There was also the slight smell of honey. The touch was smooth with sharp, straight edges. The taste was a plethora of flavors. The taste was a rich, milk chocolate, with a hint of warm, honey flavor. The nougat gave it a slight crunch and nutty flavor. The combination of honey and nut was the best part of this chocolate. The fell was extremely smooth with the perfect amount of moistness and crunch.

       Overall, this day was thoroughly enjoyable. What better day could one have in class, tasting chocolate all day! Although, I felt that I did more than just eat some delicious flavors, I was able to learn slightly about the process of making chocolate. It is a fascinating and historical industry that should be thought about when one buys some from the store. There is truly more to chocolate than meets the taste buds!

My choice: Hershey's Special Dark Chocolate

Carla with her award winning choice!

The People's Number 1 Choice

Chocolate Pre-Class Homework

Chocolate Pre-Class Homework

1. Map the process of forming a chocolate bar starting from the cocoa tree

     The cocoa bean begins its journey by being grown on a tree called the Theobroma Cacao tree which has its origins in Central and South America. The bean starts as a pod that contains the almond-shaped bean and is surrounded by a sweet pulp. After the pods ripe for 5-6 months they are harvested by hand. The pods are opened with a knife and the beans are scooped out. After this the beans are covered with banana leaves and left outdoors to ferment for 5-7 days. The beans are then dried for 1-2 weeks so that they can be shipped. Next, the beans are roasted for about 70 minutes to two hours. This is what gives the chocolate its aroma. After roasting, the shell is removed from the nib or kernel in the process called winnowing. This nib is now ground, which generates heat to melt the cocoa butter within the bean; this forms chocolate liquor. This liquor can then be hardened to form baking chocolate. The next step is to press the liquor which creates cocoa butter or a dry cake material that is our drinking or cocoa powder. Anything can be added to this liquor, such as dried milk or cocoa solids in order to get the various kinds of chocolate we eat. In order to get the chocolate bar, a chocolate crumb mixture is created. In this process the fat content is adjusted to a desired level. The crumb is then steel rolled into more refined particles that give it a smoother feel. Next is the conching process. This causes the flavor and textural changes to take place. During this last step, lecithin is usually added giving it the standard fat content. Tempering involves cooling the chocolate so that it has the right snap, gloss and texture. After tempering it’s reheated to liquefy the lower melting forms and so that the bar is now uniform. The final step is that the chocolate is tested by a variety of analytical methods that involves food tasters.

2. How does one establish the relevance of these findings to the general population?
     In order to determine if these findings are sound and relevant, further research studies must be conducted. Although these findings are promising and did indicate noticeable results for this test group, the research must be done on a much wider scale. Further studies must be conducted with people of varying genders, ages, and health status in order to get a sound conclusion. After further studies if these findings are accurate, this would be very relevant to the American population. As stated by the previous article, Americans consume 3.3 billion pounds of chocolate per year. Obviously we are a country that loves chocolate, so it would not be hard to get Americans to eat it. Blood vessel relaxation is involved in regulation of blood pressure. Hypertension is also a big problem in our country today, so something that could be effective in lowering BP would also be very relevant to the general population. However, further research needs to be done before everyone runs out to buy chocolate in order to lower their blood pressure!

3. Epicatechin and other flavanols are also found in grape juice, tea and red wine. Would you expect to find a similar positive cardiovascular effect when consuming these foods/beverages?
     I would expect to find similar positive cardiovascular effect. This is because there has been fairly extensive research on these substances and cardiovascular health. These studies have shown that having these beverages in moderation, can improve cardiovascular health. The key to this, however, is consuming these items in moderation. None of these foods or beverages is going to be a cure all for high blood pressure or heart disease. However, in conjunction with a healthy lifestyle I think that all these beverages can have a similar positive cardiovascular effect.

4. Much of the cocoa found in the US or in chocolates contains processed cocoa. Standard commercially processed cocoa has little or no flavanol. Would you expect to have a cardiovascular benefit from consuming chocolates found in the supermarket?
     I would not expect to have a cardiovascular effect from these highly processed chocolates. This is because even if they do contain small amounts of flavanol, this will most likely be outdone by the presence of additives, saturated fat, and cholesterol. I think that any cardiovascular benefit would be overshadowed by the presence of other negative substances present in highly processed material. In this case, I think that the negatives would far outweigh the benefits of the flavanol. One would be much better off finding a more natural chocolate where there is more flavanol.

5. Much of the health benefit studies have been done with cocoapro cocoa. Cocoapro® is a patented process that helps retain more of the naturally occurring flavanols in cocoa. Products that are made with the Cocoapro process include Dove® Dark Chocolate and CocoaVia®. Can you think of what Mars Inc., which owns the patent for Cocoapro must be doing to the cocoa beans to allow for high flavanols?
     One idea for how Mars Inc. is getting beans with high flavanols is by controlling the growing environment. Flavanols are a specific nutrient found in the beans, so perhaps by controlling the growing environment of the beans, the integrity can be maintained. By making sure the trees on which the beans grown are in the very best environment for growth, the growers can ensure that the beans will ripen still containing all their nutrients. If the beans are grown in a highly monitored, controlled environment, the company has more control over finding the right beans and the ones that will yield the most flavanol nutrient.

6. If one assumes that eating Dove Dark Chocolates are good for you since it contains high flavanol levels and that the plant manager for Mars eats about half-a-dozen dark chocolates a day, and that each Dove dark chocolate contains 190 calories, do you see an upside or a downside from eating Dove Dark Chocolates?
     In this case I see a downside from eating Dove Dark Chocolates. The key to the cardiovascular effects of these chocolates is that they are consumed in moderation. Simply because they contain flavanols does not mean that the caloric and fat content goes away. Consuming too many high caloric foods can lead to obesity and eventually heart disease, having the opposite effect that is wanted from flavanols. In order for this process to truly be effective one must consume these chocolates in moderation, in partnership with an already healthy lifestyle. This is the only way that the truly positive cardiovascular effects can be seen.

7. Read the article, Improved Skin Condition and Cocoa (available on Moodle). You may skip the Materials and Methods section and the Results section. Pay special attention to the Abstract, Introduction, and the Discussion. To achieve the skin quality described in the paper, how much cocoa should be consumed and how frequently?
     The study concluded that regular consumption of beverages rich in flavanols can help with photoprotection of skin as well as maintaining skin’s structure and function. In order to get the maximum photoprotective effect, one should consume a daily amount of cocoa, comparable to that of carotenoid supplements. This equals out to about 100g of dark chocolate. This study was 12 weeks long and the subjects did see significant improvement in skin integrity. However, no exact figures were given as to consumption amount and frequency. They simply concluded that a regular consumption of moderate amounts (about 100g) of cocoa can yield positive skin maintenance.

8. Read the article, Chocolate and Health, (see Moodle). What are some of the misconceptions about Chocolate and Health?
      One misconception is that components of cocoa contain antioxidants that can kill naturally destructive molecular particles in the body. Another misconception is that a person can get the cardiovascular benefits of flavanols by consuming any dark chocolate at the supermarket. A third misconception is that measuring cocoa-solid content can act as an indicator of a chocolate’s flavanol. However, researchers have debunked this myth by revealing that both the flavanol and non-flavanol rich drinks in the study contained the same amount of cocoa solids. Specialists at the University of Western Australia School of Medicine and Pharmacology also attest to another misconception. Not all flavanoids present in chocolate can yield heart benefits. Not all flavanoids are really absorbed by the body, thus chocolate companies cannot claim health benefits by simply providing chocolate rich in any type of flavanoid.

Brewing Up Some Chemistry!

Carla with some of the Barley!

The four types of barley/malt.

Double Bock Beer

Centenniel Hops

Hallertau Hops

Citra and Centenniel Hops

Carla with one of the  beers, but not drinking it of course!

Brewing Up Some Chemistry!

     Today we had a guest speaker, Andrew Van Til, who is a professional beer brewer and taster. I came into this day with basically zero knowledge about beer, so I was interested to learn more about the process of beer brewing. We had the opportunity to not only learn about what goes into beer, but we also had the opportunity to taste some barley and smell various types of beers. I came away from the day with a much better understanding of beer brewing and the overall field of beer production.

     In the first part of the presentation Mr. Van Til talked about malt. This is also known as barley and gives beer a sweet taste. This was very interesting to me because I didn’t even know that malt and barley was the same thing! We were able to taste four different kinds of barley and also boil some in water, which is the mashing part of the beer making process. He also provided a little history on barley. He said that over the centuries bakers have come to prefer wheat because there is no husk. However, brewers have come to prefer barley because they need the husk material to get the beer right in centrifuge. We also made a mash, which was when we mixed water with the barley. This is done in order to unlock enzymes in order for the beer to later ferment. I also learned that the color of the malt determines the color of the beer. For example, a pale malt is going to yield a very yellow colored beer.

     We also had the chance to smell some beers. We smelled a “Double Bock” beer which smelled very strong to me. To me, it smelled like a fruity wine. I was shocked at how this beer and the next one we smelled were extremely dark colored. Both of these beers looked like a dark colored pop rather than beer. The second beer did not smell as bitter. It smelled rather smoky. Mr. Van Til told us that this malt had been smoked, which gave the beer a smoky smell and consequently also has a smoky taste.

     The next part of the presentation was about hops. I was not at all aware of what hops were prior to this day. I found out that they are a plant that grows about 2 feet per day! It is also much harder to come by than barley and there has even been a hops shortage. We looked at Centenniel Hops, Fuggulls, Citra, and Hallertau Hops. They all smelled very sour to me. The Citra had a citrucy smell to me, but I still had to wrinkle my nose at the smell of it. The Fuggulls had an earthy smell to it that reminded me of freshly cut hay. They all had a very strong smell to me and I really did not enjoy smelling these different types of hops. Mr. Van Til told us that Hops have been used for centuries in beers and are now used universally. Hops are much more bitter and are put into beer to balance out the sweetness of the malt. They also have an antiseptic quality.

     We were able to smell two more beers that were more focused on the Hops characteristic. The first was “Hops Stupid”. This was a sweeter smelling beer. It was fruity smelling and reminded me of tropical fruit. This beer was much lighter in color, reminding me of the color of apple juice. I thought this juice smelled much nicer than I expected, considering the foul smell of the hops! The second beer was “Prima Hills”. This was also a yellow-gold color and had more of a spicy, peppery smell to it. This is a beer made by hops from Germany, and is more characteristic of hops grown there. I was also interested to learn about the term “skunky” beer. This is when the taste and smell of beer takes on a skunky aroma because it has altered due to UV light. This can happen by beer being exposed to UV light during transport or by simply sitting next to a fridge with UV light. This was an interesting to that I would have never previously been aware of.

      The final part of the presentation was about yeast. This is a single-celled organism in the fungus family. This is what ferments and gives the beer its alcoholic quality. I also learned about the difference between ale and lager. Ale is made with ale yeast. However, lager is made with a lager yeast which ferments at cellar temperature. Lager, in German, literally means “to store”. We had the opportunity to smell two more beers. They were both very light colored, having a yellow-gold color. The first beer smelled like banana or bubble gum. Interestingly, the chemical that makes bananas taste like bananas is also in this type of beer. However, this beer has never neared bananas. This beer also had a hint of a cloves scent. The second beer was a Belgian beer that had more of an earthy smell. It was interesting to learn that this beer is extremely hard to duplicate, as its origins are a small brewery in Belgium.

     The final two beers we got to smell were “Dragon’s Milk” and “Gail’s Prize Old Ale”. These were also dark colored, like coke pop color. The “Dragon’s Milk” had more of a carmel smell that was rather strong, accurately living up to its name. The other beer had more of a sweet smell; I would describe its smell as a tamer version of the first. They are both more aged beers made in giant old oak tubs called Bourbon barrels. I was also interested to learn that beer cannot make you sick. Microbes that can make humans ill cannot really survive in beer and that is why they are able do aging processes like this one. Overall, I came away from the day with a much better understanding of beer and the complexity of the brewing process. It is a much wider field than I had previously thought and the types of beer are endless. I feel that as I approach my 21st birthday next week, I will be better able to make an informed beer decision!

Coffee and Tea Please!

Coffee and Tea

Tea tasting

I had the opportunity to taste a variety of different teas from all around the world. Professor Sinniah informed us that teas are usually best when brewed for 3-5 minutes. When teas are steeped for less than 3 minutes they are bland. However, when teas are steeped for more than 5 minutes they are far too bitter and extract other chemicals. For the teas I tasted we steeped them in hot water for 3 minutes each. Below, I have listed four teas that I had the opportunity to taste and research slightly.

1. Genmaicha: Japanese Green Tea
 
a. Before the tea was prepared it was green and leafy in appearance. It smelled very fresh and reminded me of newly cut grass. When I tasted the tea it tasted very fresh as well. It reminded me of a very herbal tea and tasted like greenery. I felt like I was tasting a very natural, plant-like tea.

b. Background on this tea:

i. Site used: yayateahouse.com

ii. This tea has its origins in 15th century Japan. It is often known as “popcorn tea” because the little kernels of rice often puff up like popcorn when steeped in hot water. One explanation as to the origins of this tea is a legend. The legend of this tea began with a servant of a feared samurai. His name was Genmai and he was assigned to pour green tea for his master, however a few kernels of the rice fell out into the samurai’s cup. Outraged, the samurai cut off the head of his servant. However, he soon discovered that the tea was delectable with the rice in it and instantly felt terrible about his mistake. He then ordered that the tea be served each morning in his honor. He named the tea after his servant: Genmai-cha, which means tea of Genmai. Another explanation of the tea’s origin is that clever housewives stretched this tea by adding toasted rice to the tea. This was in order to cut cost, as tea was a luxury item. However, neither of these stories has been proven completely true and may have simply made up throughout the generations. However, people believe that the second story seems to be the closest to the correct origin of the tea.

2. Rooibos: South African Red Bush Tea

a. This tea smelled extremely earthy. It had a very weak taste and almost seemed more like simply hot water. It was just slightly flavored and did not really have a fresh taste to it. The taste can best be compared to an earthy taste.

b. Background on this tea:

i. Site used: wikipedia.org

ii. This tea has been popular in South Africa for generations and is now used in many other countries as well. Its production is similar to that of green tea but its leaves are oxidized which gives it the reddish-brown color. It is often served with a slice of lemon with sugar or honey. This tea is becoming more popular in western countries because of its possible assistance with nervous tension, digestive problems, and allergies. This tea was first discovered by Europeans in the 17th and 18th centuries. Dutch settlers began to use it as an alternative to black tea because of its inexpensive nature. It became popular because of its apparent curative purposes. In the 1930’s, doctors in the U.S. experimented with the plant and gave the tea more of a foothold in the West. Today this tea is carried by many brand-name tea companies and is increasing in popularity.

3. White Peony: Indian White Tea

a. This tea was also very leafy looking when in the bag. It smelled like fresh herbs and reminded me of the smell of horses. When I tasted this tea I really liked it. It was my favorite tea I tasted during this day. It tasted a lot like the green tea but not as herbal. It did not remind me of grass as much as the green tea had. It was a much stronger tea than the Rooibos. It seemed sweeter than the other teas I tasted.

b. Background on this tea:

i. Site Used: adagio.com

ii. This tea is from the Fujian province of China. This is a delicate tea and its drinkers believe that it may have cancer fighting potential. This tea’s history dates back to the 18th century and the Qing Dynasty. White teas in general are different from green teas in that there is not any steaming or pan-firing involved. This is why white tea has thin, small leaves. However, in 1885 was when specific varieties of tea bushes were picked out in order to make white teas. Thus the production of this specific type of tea did not begin until about 1922.

4. Lapsang Souchoug: Smokey Black Tea

a. When I first smelled this tea I was overpowered with a smoke smell. When I smelled it after steeping it smelled like a campfire! It also tasted rather smoky. I really felt like I could only taste the smoke. It was not as strong as I expected it to be. I felt as if I was drinking a cup of hot water at a campfire.

b. Background on this tea:

i. Site Used: adagio.com

ii. This is a black tea also from the Fujian province of China. It is also known as Russian Caravan tea and is famous for this smoky aroma. It is created by drying tea leaves in baskets made of bamboo. These baskets are then placed over pine fires in order to balance the smoke and flavoring of the tea. The name of Russian Caravan comes from the long journey that this tea would take from China to the markets in Moscow. This journey would sometimes take as much as a year. This meant that the tea would also take up the smell of the many campfires it passed on its journey. This is how this particular tea began to get associated with Russia and other monarchs of the Slavic lands.

Coffee Tasting

During this part of the class period I had the opportunity to observe coffee roasting and brewing. I was never aware that coffee beans began as green seed-like beans. I was amazed to see how simply putting beans in a pot created the various types of roasts that we see in coffee shops today. I was able to observe some various types of beans and taste a medium and dark roast type of Ethiopian bean. It was fun to see the process from start to finish! I will definitely think differently about where my coffee comes from and am excited to try some new kinds. I was blown away by the taste of the espresso. It was extremely strong, even for an avid coffee fan like me! It had a significantly rich taste and I decided it would have been nearly impossible for me to drink the entire shot of espresso. I will now explain in a little more detail two of the coffee beans that I encountered during this day.

1. Ethiopian Yirgacheffe

a. I got to taste a medium and dark roast of this bean. The medium roast tasted very light and was not very bitter. However, I did not really like the taste of this coffee, as I really prefer a darker roast. I really liked the dark roast of this coffee. It was more bitter than the medium roast, but had a richer taste. It did have quite an after taste, but tasted very natural and strong.

b. Background on this bean:

i. Site used: greenmountaincoffee.com
ii. worldtradercoffee.com

iii. This coffee bean comes from the Oromio cooperative in Ethiopia. This is a region in Eastern Ethiopia near the Gulf of Aden. Many Ethiopians make their livelihood around this drink and thus there is even a traditional ceremony dedicated to coffee. It is a social ceremony in which many guests are welcomed in to the home. Traditionally, they mix salt or butter with their coffee during this ceremony. This particular bean is considered the “premium coffee of the Ethiopian highlands”. This type is Ethiopia’s most famous coffee and is known for its thick and rich body and intense earthy and floral aroma. The use of coffee in this area can be traced back to the 9th century to shepherds. The shepherds claimed that their goats became wild when they ate these coffee berries. Today, the majority of this coffee is still taken from the wild trees growing in these tropical rain forests. This type of coffee also claims to be one of the most natural as chemicals and fertilizers are not widely used.

2. Indian Monsooned Malabar

a. I did not have the opportunity to taste this bean, but our guest shared some information on it. This bean in its green state looked more expanded and split apart. He said this is because it is left out for many months on end in the humid climate. This causes the beans to expand. He said this dates back to when the beans would travel on ships to Europe which could have taken months at a time. Upon arrival to Europe the beans would have expanded due to the humid air. Our guest also says that he does not like the taste of this coffee as much as the Ethiopian type. He says it has more of a “musty” taste to it.

b. Background on this bean:

i. Site used: wikipedia.org

ii. This coffee gets its name from its exposure to the monsoon winds that it would experience for three to four months. This would cause the beans to swell and lose their more acidic taste. This means that the brew is more sweet and syrupy. The coffee is native to the Malabar Coast of India. The brew is said to be dry and have a chocolaty aroma that is sharper in taste. The origins of this bean date back to the British Raj. The brew would be taken by boat from India to Europe where the humid sea winds would cause the beans to ripen to a pale yellow color. Today, to produce these beans they are stored in a warehouse for 12-16 weeks in order to ripen slightly. However, this process is tightly watched and the beans are turned and raked regularly. Further sorting is later done in order to select the best and purest beans.