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2022年1月18日起 逢星期二晚上十時

    簡介

    GIST

    自古以來,人類發明了無數的烹飪方法,煮食可說是人類從大自然獲取能量的成果,當中蘊藏了人類智慧的結晶。本系列會從一個全新的角度,介紹源自世界各地的烹調手法,這些方法經過了無數的意外、或是在冒險過程中誕生,甚至是無意中被發現。系列一連四集將會分為熱力、力量、微生物及味道為主題。

    最新

    LATEST
    08/02/2022
    相片集
    相片集

    今集將會解答有關人類五種味覺的問題。「為何糖份是甜的?」原來是一個錯誤的問題。「為何糖份對人類來說是甜的?」才是正確問法。味道其實不算是真實存在,只是人類大腦創造出來的一種感覺,是人類為了生存而發展出來的探測工具,讓我們可以分辨哪種食物有營養價值、哪一種有毒。

    電視版本:雙語廣播(粵語/英語)

    This episode covers the five taste receptors which are sweet, salty, spicy, bitter, and sour. "Why is sugar sweet?" is the wrong question. "Why does sugar taste sweet to us?" is the right question. Taste doesn't exist in things. It is something our brains create. It is a type of antenna that mankind has developed for survival. It is the ability to consume nutrients and avoid poison.

    TV Version: Bilingual Broadcast (Cantonese/English)

    網上重溫至 08/02/2023

    重溫

    CATCHUP
    01 - 02
    2022
    RTHK 31
    • 煮食科學(四)

      煮食科學(四)

      今集將會解答有關人類五種味覺的問題。「為何糖份是甜的?」原來是一個錯誤的問題。「為何糖份對人類來說是甜的?」才是正確問法。味道其實不算是真實存在,只是人類大腦創造出來的一種感覺,是人類為了生存而發展出來的探測工具,讓我們可以分辨哪種食物有營養價值、哪一種有毒。

      電視版本:雙語廣播(粵語/英語)

      This episode covers the five taste receptors which are sweet, salty, spicy, bitter, and sour. "Why is sugar sweet?" is the wrong question. "Why does sugar taste sweet to us?" is the right question. Taste doesn't exist in things. It is something our brains create. It is a type of antenna that mankind has developed for survival. It is the ability to consume nutrients and avoid poison.

      TV Version: Bilingual Broadcast (Cantonese/English)

      08/02/2022
    • 煮食科學(三)

      煮食科學(三)

      微生物可以用於發酵食材。發酵是一種進階的烹調方法,利用微生物活動,將食材本身的化合物分解再重組,以及清除當中的毒素。但每種食材經過發酵後,都會產生出獨一無二的風味,因此不同人對於發酵食品都會好惡分明。

      電視版本:雙語廣播(粵語/英語)

      "Microorganisms" is about the fermentation that takes place by them. Fermentation is an advanced cooking method of using microorganisms' life activities to cook food, and it can synthesize new components and remove toxicity from food. But because it uses microorganisms, it is a unique cooking method that causes both aversion and preference.

      TV Version: Bilingual Broadcast (Cantonese/English)

      01/02/2022
    • 煮食科學(二)

      利用力量,可以用物理方法去改變食材。人類發明了如何以麵糰製作麵包,以及麵條、米糕和豆腐等等令穀物變得易於消化的食物。無論是對於食物保存、食材質感、方便食用的程度、營養價值方面,這個革命性的烹調方法都為文化發展提供了重要的基礎。

      電視版本:雙語廣播(粵語/英語)

      "Force" is about how to change ingredients using physical force. Mankind has realized that making dough to make bread, noodles, rice cake, and tofu and consuming them is far more effective than consuming crops as they are. In terms of preserving, texture, convenience, and nutrient intake, this revolutionary cooking method provided the foundation for cultural development.

      TV Version: Bilingual Broadcast (Cantonese/English)

      25/01/2022
    • 煮食科學(一)

      熱力,即是溫度,可說是烹飪的關鍵。大部分煮食過程,都牽涉到如何將熱力傳到天然食材,令食材轉化成易於消化和吸收的狀態。根據哈佛大學的白蘭教授,熱力除了可以提升食材的味道,掌握烹飪同時亦對人類演化起了極大作用。

      電視版本:雙語廣播(粵語/英語)

      "Heat" covers the temperature, which is the key to cooking. A major part of cooking involves delivering heat energy to natural things and transforming them to the state where they can be digested and absorbed. This technique does not stop at simply making food taste good. Professor Wrangham of Harvard University says the ability to produce food through heat is what helped humans evolve.


      TV Version: Bilingual Broadcast (Cantonese/English)

      18/01/2022
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